Elaboration of blackberry (Rubus glaucus Benth.) jellies with native and modified banana starches (Musa ABB)
Shelly Alemán1, Emperatriz Pacheco-Delahaye1, Elevina Pérez2* and Mily Schroeder3
1Food Biochemistry Laboratory, Institute of Chemical Technology, Faculty of Agronomy, The University of Central Venezuela, Postal Code 2105, Maracay Edo Aragua, Venezuela.
2Institute of Food Science and Technology, Faculty of Sciences, Central University of Venezuela, Venezuela.
3Social Science Department, University of Phoenix, Yuma Arizona, USA.
Email: [email protected]
