Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts
The research features the technological challenge of producing jelly desserts by replacing gelatin by non-starch polysaccharides of plant, bacterial, and algal origin (separately or in binary mixtures) in order to overcome religious and ethical constraints. The authors focused on the texture which i...
Main Authors: | , , , |
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Format: | Article |
Language: | Russian |
Published: |
Kemerovo State University
2019-06-01
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Series: | Техника и технология пищевых производств |
Subjects: | |
Online Access: | http://fptt.ru/stories/archive/52/5.pdf |