Effect of Sweet Potato Starch on Rheological Properties and Emulsion Stability of Salad Dressings
Due to its gelling and thickening properties, sweet potato starch (<i>Ipomoea batatas</i> L.) could be a promising ingredient to improve characteristics such as the viscosity and consistency of foods like dressings. The objective of this study was to use sweet potato starch by adding it...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Polysaccharides |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-4176/6/2/51 |
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