Elaboration of blackberries (Rubus glaucus Benth) jellies with native and modified banana starches (Musa ABB)
To diversify the use of tropical fruits such as “topocho” (Musa ABB) and blackberry (Rubus glaucus Benth), jellies were formulated, and thickened with 20% of native starch (BS), and modified granular starch (GBS) starch from unripe “topocho” with, and without the addition of carboxymethylcellulose (...
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2013
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| On-line přístup: | http://hdl.handle.net/10872/3028 |
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