Textural And Rheological Properties Of Gelatin Or Gellan In Maize Starch – Egg White Composite Gels

Gellan (Gll) has been suggested as one of the gelatin (Glt) alternatives as the Gll gels could provide ‘melt-in-mouth’ sensory perception that is similar to Glt gels. However, the application of Gll as a Glt replacer in composite systems has not been sufficiently explored. The purpose of this stu...

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Bibliographic Details
Main Author: Foo, Wan Teck
Format: Thesis
Language:English
Published: 2013
Subjects:
Online Access:http://eprints.usm.my/43276/1/Foo%20Wan%20Teck24.pdf
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