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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2013
|
| 主题: | |
| 在线阅读: | http://eprints.usm.my/43276/1/Foo%20Wan%20Teck24.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|