Review
Open access
Sep 2026
From functional properties to sensory quality: Integrating current knowledge on tapioca starch for food product development
Physicochemical and instrumental characterization of tapioca starch has advanced considerably, generating detailed knowledge of its pasting behaviour, gelatinization profile, and response to chemical and physical modification. Whether these instrumental measurements reliably predict the technological and sensory qualit...
L. D. P. Arzani, L. Rahayu, A. D. Khoirina et al.
· Letters in Food Research · 0 citations