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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.
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
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  Availability: 0
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DbLabel: MEDLINE Ultimate
An: 37786599
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Effect of protein addition in properties of gels produced with jackfruit (Artocarpus integrifolia) seed starch: rheological and texture properties.
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  Data: <searchLink fieldCode="AU" term="%22Barbosa+MC%22">Barbosa MC</searchLink>; Process Engineering Laboratory, State University of Southwestern Bahia, Itapetinga, BA 45700-000 Brazil.<br /><searchLink fieldCode="AU" term="%22Silva+GL%22">Silva GL</searchLink>; State University of Southwestern Bahia, Vitória da Conquista, BA 45083-900 Brazil.<br /><searchLink fieldCode="AU" term="%22Viana+EBM%22">Viana EBM</searchLink>; State University of Southwestern Bahia, Vitória da Conquista, BA 45083-900 Brazil.<br /><searchLink fieldCode="AU" term="%22Bonomo+RCF%22">Bonomo RCF</searchLink>; Process Engineering Laboratory, State University of Southwestern Bahia, Itapetinga, BA 45700-000 Brazil.<br /><searchLink fieldCode="AU" term="%22Rodrigues+LB%22">Rodrigues LB</searchLink>; Materials and Environment Research Group, State University of Southwest Bahia, Itapetinga, BA 45700-000 Brazil.<br /><searchLink fieldCode="AU" term="%22Veloso+CM%22">Veloso CM</searchLink>; Process Engineering Laboratory, State University of Southwestern Bahia, Itapetinga, BA 45700-000 Brazil.
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  Data: <searchLink fieldCode="JN" term="%220056471%22">Journal of food science and technology</searchLink> [J Food Sci Technol] 2023 Dec; Vol. 60 (12), pp. 2916-2926. <i>Date of Electronic Publication: </i>2023 Jul 13.
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  Data: Journal Article; Review
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Springer+%28India%29%22">Springer (India) </searchLink><i>Country of Publication: </i>India <i>NLM ID: </i>0056471 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Print <i>ISSN: </i>0022-1155 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221155%22">00221155 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci Technol <i>Subsets: </i>PubMed not MEDLINE
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      – Type: doi
        Value: 10.1007/s13197-023-05793-1
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      – Code: eng
        Text: English
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        StartPage: 2916
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      – TitleFull: Effect of protein addition in properties of gels produced with jackfruit (Artocarpus integrifolia) seed starch: rheological and texture properties.
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            NameFull: Barbosa MC
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            NameFull: Silva GL
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            NameFull: Viana EBM
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            NameFull: Bonomo RCF
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            NameFull: Rodrigues LB
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            NameFull: Veloso CM
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          Dates:
            – D: 01
              M: 12
              Text: 2023 Dec
              Type: published
              Y: 2023
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              Value: 60
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              Value: 12
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            – TitleFull: Journal of food science and technology
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