Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam.
Ann Qi ChongNyuk Ling ChinRosnita A TalibRoseliza Kadir BashaPublished in: Journal of the science of food and agriculture (2024)
Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean-label food ingredient. © 2024 Society of Chemical Industry.