Application of <scp><i>scoby</i></scp> bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam
Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean-label food ingredient. © 2024 Society of Chemical Industry.
Authors
- Ann Qi Chong (ORCID: https://orcid.org/0009-0002-9159-8230)
- Nyuk Ling Chin (ORCID: https://orcid.org/0000-0001-5787-9149)
- Rosnita A. Talib (ORCID: https://orcid.org/0000-0003-3848-0700)
- Roseliza Kadir Basha
Institutions
- Universiti Putra Malaysia (MY)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-08
- DOI
- https://doi.org/10.1002/jsfa.13827
- Citations
- 6
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 2.55