Effect of protein addition in properties of gels produced with jackfruit (Artocarpus integrifolia) seed starch: rheological and texture properties.
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| Title: | Effect of protein addition in properties of gels produced with jackfruit (Artocarpus integrifolia) seed starch: rheological and texture properties. |
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| Authors: | Barbosa MC; Process Engineering Laboratory, State University of Southwestern Bahia, Itapetinga, BA 45700-000 Brazil., Silva GL; State University of Southwestern Bahia, Vitória da Conquista, BA 45083-900 Brazil., Viana EBM; State University of Southwestern Bahia, Vitória da Conquista, BA 45083-900 Brazil., Bonomo RCF; Process Engineering Laboratory, State University of Southwestern Bahia, Itapetinga, BA 45700-000 Brazil., Rodrigues LB; Materials and Environment Research Group, State University of Southwest Bahia, Itapetinga, BA 45700-000 Brazil., Veloso CM; Process Engineering Laboratory, State University of Southwestern Bahia, Itapetinga, BA 45700-000 Brazil. |
| Source: | Journal of food science and technology [J Food Sci Technol] 2023 Dec; Vol. 60 (12), pp. 2916-2926. Date of Electronic Publication: 2023 Jul 13. |
| Publication Type: | Journal Article; Review |
| Journal Info: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 0022-1155 |
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| DOI: | 10.1007/s13197-023-05793-1 |
