Konu "Gel" için Ziraat Fakültesi Koleksiyonu listeleme
Toplam kayıt 2, listelenen: 1-2
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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 ... -
Investigating the addition of enzymes in gluten-free flours - the effect on pasting and textural properties
(Elsevier Science Bv, 2016)A wide range of enzymes (fungal amylase, esterase, hemicellulase, glucose oxidase and transglutaminase) were added to gluten-free flours (buckwheat, corn and rice) at different concentrations (0, 1, 3, 5,10 g/100 kg flour) ...