Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Starch is one of the most important value-added food ingredients used as a thickener in many foods and industrial applications. This research investigated the effect of different concentrations of starch (anchote and potato) addition on the colloidal stability of pineapple juice. The experiment was...

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Detalles Bibliográficos
Autores principales: Tiruneh, Abebaw Teshome, Negatu, Abebaw Ayele, Satheesh, Neela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112957/
https://www.ncbi.nlm.nih.gov/pubmed/34055968
http://dx.doi.org/10.1155/2021/6615273

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112957/
https://www.ncbi.nlm.nih.gov/pubmed/34055968
http://dx.doi.org/10.1155/2021/6615273

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