Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen
The trend of incorporating traditional herbal medicine, also known as Jamu, to enhance gummy jelly quality in terms of taste, texture, and nutritional properties. This study developed the botanic gummy jelly using different ratios of pectin and gelatin as gelling agents, along with 3% (w/v) of '...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000310 |
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