Influence of Methods of Corn Starch Modification and Used Sweetener on the Functional Properties of Blackberry Jelly-like Dessert

A study was conducted on selected physicochemical properties of blackberry jelly-like desserts (kissel) prepared from physically modified starches (with various degrees of inhibition) and chemically modified starches (with various degrees of cross-linking). The desserts were conventionally sweetened...

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Detalles Bibliográficos
Autores principales: Włodarczyk-Stasiak, Marzena, Mazurek, Artur, Kowalski, Radosław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860814/
https://www.ncbi.nlm.nih.gov/pubmed/36677556
http://dx.doi.org/10.3390/molecules28020498

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860814/
https://www.ncbi.nlm.nih.gov/pubmed/36677556
http://dx.doi.org/10.3390/molecules28020498

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