HIGHLIGHTS
- who: Ping-Hsiu Huang and collaborators from the School of Food, Jiangsu Food and Pharmaceutical Science College, Huai`an, China Department of Food and Nutrition, Providence University, Taichung, Taiwan have published the article: Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology, in the Journal: Gels 2022, 540 of /2022/
- what: The aim of this study was to investigate the properties of gelatinized adzuki-bean cake gelatin and identify the optimal production conditions using response surface methodology with three factors: and Findings show that . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.