Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses.
Kamila Kapusniak JochymMalwina WojcikKarolina WrobelJustyna Rosicka-KaczmarekJanusz KapuśniakPublished in: Journal of the science of food and agriculture (2021)
The SDexF obtained from potato starch can be a novel functional substance to increase the dietary fiber content of fruit or fruit and vegetable mousses. © 2020 Society of Chemical Industry.
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