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Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method
In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used....
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138154/ https://www.ncbi.nlm.nih.gov/pubmed/37107380 http://dx.doi.org/10.3390/foods12081585 |