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...

Full description

Bibliographic Details
Main Authors: Marzena Włodarczyk-Stasiak, Artur Mazurek, Radosław Kowalski
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Molecules
Subjects:
Online Access:https://www.mdpi.com/1420-3049/28/2/498