Enhancing physicochemical and leaching properties of grass jelly formulation by incorporation of gelatine
Grass jelly is a popular black jelly used in preparing various drinks and desserts. Nonetheless, preservatives and additional colourants are often used by food industries to maintain the properties of grass jelly and minimize discolouration as well as its leaching occurrence. These additives are li...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111514/1/Enhancing%20physicochemical%20and%20leaching%20properties%20of%20grass%20jelly%20formulation.pdf http://psasir.upm.edu.my/id/eprint/111514/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_41__fr-2022-195_fadhlina.pdf |
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