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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| 格式: | Thesis |
| 語言: | English |
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2013
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| 在線閱讀: | http://eprints.usm.my/43276/1/Foo%20Wan%20Teck24.pdf |
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