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...

詳細記述

書誌詳細

出版年:	Техника и технология пищевых производств
主要な著者:	Nepovinnykh N., Petrova O., Belova N., Yeganehzad S.
フォーマット:	論文
言語:	英語
出版事項:	Kemerovo State University 2019-06-01
主題:	jelly desserts non-starch polysaccharides gelatin iota-carrageenan xanthan gum locust bean gum konjac glucomannan
オンライン･アクセス:	http://fptt.ru/stories/archive/52/5.pdf