Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices

Nazanin Pournemati, Benedicta Biyimba, Ariel Buzera, Idaresit Ekaette

Open source

DOI: 10.1111/jtxs.70117
Published: 2026-09-15
Container: Journal of Texture Studies
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/jtxs.70117,
  title = {Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices},
  author = {Nazanin Pournemati and Benedicta Biyimba and Ariel Buzera and Idaresit Ekaette},
  year = {2026},
  journal = {Journal of Texture Studies},
  doi = {10.1111/jtxs.70117},
  url = {https://doi.org/10.1111/jtxs.70117}
}

RIS

TY  - JOUR
TI  - Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices
AU  - Nazanin Pournemati
AU  - Benedicta Biyimba
AU  - Ariel Buzera
AU  - Idaresit Ekaette
PY  - 2026
JO  - Journal of Texture Studies
DO  - 10.1111/jtxs.70117
UR  - https://doi.org/10.1111/jtxs.70117
ER  -

APA

Pournemati, N., Biyimba, B., Buzera, A., & Ekaette, I. (2026). Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices. Journal of Texture Studies. https://doi.org/10.1111/jtxs.70117

Source records

crossref · retrieved 2026-09-25T08:25:19.881Z