Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation

Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation

Empirical evidence indicates that NaCl can improve the quality of mung bean starch sheet jelly (MBSS) when properly incorporated. In this study, by comparison with a sample without NaCl, the influences of NaCl (1.5–8%, <i>w</i>/<i>w</i>) on the physicochemical and structural...

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Bibliographic Details
Main Authors: Shulan Zhou, Tiantian Yuan, Jia Chen, Fayin Ye, Guohua Zhao
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
NaCl
mung bean starch
physicochemical properties
mung bean starch sheet jelly
cooking properties
sensory quality
Online Access:https://www.mdpi.com/2304-8158/12/24/4469

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