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Toplam kayıt 2, listelenen: 1-2
Determination and numerical modeling of sugar release from model food gels
(Elsevier Ltd, 2023)
In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent ...
Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product
(Elsevier, 2023)
Induced static-crystallization of grape-molasses (GM) was successfully done via adding crystallized honey (CH) to improve the crystallization rate, crystal size and to obtain a homogeneous crystalline structure of the ...