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Effect of protein addition in properties of gels produced with jackfruit ( Artocarpus integrifolia ) seed starch: rheological and texture properties.

Mariana Caldeira BarbosaGabriela Leite SilvaEduardo Bruno Macedo VianaRenata Cristina Ferreira BonomoLuciano Brito RodriguesCristiane Martins Veloso
Published in: Journal of food science and technology (2023)
The online version contains supplementary material available at 10.1007/s13197-023-05793-1.
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