Impact of curdlan on quality and sensory attributes of canned dodol made from glutinous rice flour

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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...

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Bibliographic Details
Published in:	International Food Research Journal
Main Author:	Yeoh S.-Y.; Pua Y.; Tan T.-C.; Seow E.-K.; Azhar M.E.
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia 2024
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

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