Research Article
Storage Stability of Chilled and Frozen Starch Gels as Affected by Blended Starch Formulation, Sucrose Syrup, and Coconut Milk
Table 5
Hedonic scores of the freshly prepared and frozen model dessert using different formulations of starch blends and aqueous media.
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a,b…Mean values with different letters in the same column were significantly different (). Hedonic scores were reported in the 9-point scale; . The gels were prepared from starch blends as shown in Table 1. HDP: hydroxypropylated distarch phosphate. |