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Effect of xanthan gum and carboxymethyl cellulose on structure, functional and sensorial properties of yam balls
Yam and its products can be modified during processing to reduce losses and ensure food security in the developing world. Xanthan gum (XG) and carboxymethyl cellulose (CMC) were added at different concentrations to yam balls and their effect on the structural, functional, and sensory properties of f...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9593176/ https://www.ncbi.nlm.nih.gov/pubmed/36303935 http://dx.doi.org/10.1016/j.heliyon.2022.e11200 |