Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Starch is one of the most important value-added food ingredients used as a thickener in many foods and industrial applications. This research investigated the effect of different concentrations of starch (anchote and potato) addition on the colloidal stability of pineapple juice. The experiment was...

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Bibliographic Details
Main Authors:	Abebaw Teshome Tiruneh, Abebaw Ayele Negatu, Neela Satheesh
Format:	Article
Language:	English
Published:	Hindawi Limited 2021-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/2021/6615273

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