Textural And Rheological Properties Of Gelatin Or Gellan In Maize Starch – Egg White Composite Gels
Gellan (Gll) has been suggested as one of the gelatin (Glt) alternatives as the Gll gels could provide ‘melt-in-mouth’ sensory perception that is similar to Glt gels. However, the application of Gll as a Glt replacer in composite systems has not been sufficiently explored. The purpose of this stu...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2013
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/43276/1/Foo%20Wan%20Teck24.pdf http://eprints.usm.my/43276/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|