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