Crossmark

Studies on the impact of sweetener and viscosity variation on the texture profile, sensory, and functional properties of buckwheat (Fagopyrum esculentum) milk jelly

Crossref DOI link: https://doi.org/10.1007/s13197-025-06346-4

Published Online: 2025-06-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sivaraj, Divyadharshini

Ezhil Kumaran, Kaavya

Govindarajan, Nagamaniammai https://orcid.org/0000-0003-1433-8419
Pandiselvam, Ravi
License Information

Text and Data Mining valid from 2025-06-04

Version of Record valid from 2025-06-04
More Information

Article History

Revised: 27 March 2025

Accepted: 9 April 2025

First Online: 4 June 2025

Declarations

:

: Ethical approval is not required for this research.

: Not applicable.

: This is an original work being done and it is not being submitted to any other journals for publication. The data provided including figures and table can be used for Publishing in JFST and they are not being provided to any other journals.

: The authors declare no conflict of interest.

Document is current

Any future updates will be listed below