Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method.

Lee, Hye-Won; Jo, Yeon-Jae; Jung, Yun-Jo; Chung, Mi-Nam; Lee, Jun-Soo; Jeong, Heon-Sang.

Afiliação

Lee HW; Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 28644, Republic of Korea.
Jo YJ; Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 28644, Republic of Korea.
Jung YJ; Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 28644, Republic of Korea.
Chung MN; Bioenergy Crop Research Institute, Rural Development Administration, Muan 58545, Republic of Korea.
Lee JS; Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 28644, Republic of Korea.
Jeong HS; Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 28644, Republic of Korea.

Foods ; 12(8)2023 Apr 08.

Article em En | MEDLINE | ID: mdl-37107380