Konu "Gelatin" için Fakülteler listeleme
Toplam kayıt 3, listelenen: 1-3
-
Soft confectionery products: Quality parameters, interactions with processing and ingredients
(Elsevier Sci Ltd, 2022)The motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the ... -
Ultrasound phantom with solids mimicking cancerous tissue for needle breast biopsy
(Scientific And Technological Research Council Turkey, 2022)This study aimed at synthesizing hydrogels to simulate opaque breast tissue (BT) and coloured cancerous tissues (CT) at different densities of the designed phantom to improve the biopsy-related skills along with ultrasonography. ... -
Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies
(Elsevier, 2020)The aim of this study was to investigate effects of using different combinations of bulking agents (sucrose, mannitol and soluble wheat fiber) on the physico-chemical [moisture, water activity, soluble solid (SSC), color], ...