Impact of curdlan on quality and sensory attributes of canned dodol made from glutinous rice flour
The effects of curdlan concentrations (0, 3, 5, and 7%) on the physical, textural, and sensorial properties of canned dodol (Candol) were investigated. The incorporation of curdlan in canned dodol significantly influenced several attributes of the product, including pH, total soluble solids (TSS), w...
| Published in: | International Food Research Journal |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia
2024
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85199753904&doi=10.47836%2fifrj.31.3.06&partnerID=40&md5=4ecc0c52ff46bef360462f1b2dc139fa |