Detection and quantification of carrageenan in jelly candies using lectin histochemistry and photometric titration
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-022-04112-w.pdf
Reference32 articles.
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3. Jiang J-L, Zhang W-Z, Ni W-X, Shao J-W (2021) Insight on structure-property relationships of carrageenan from marine red algal: a review. Carbohyd Polym. https://doi.org/10.1016/j.carbpol.2021.117642
4. Cheong K, Jesumani V, Khan BM et al (2021) Algal polysaccharides and their biological properties. In: Rajauria G, Yuan YV (eds) Recent advances in micro and macroalgal processing, 1st edn. Wiley, Hoboken, pp 231–277
5. Šeremet D, Mandura A, Cebin AV et al (2020) Challenges in confectionery industry: development and storage stability of innovative white tea-based candies. J Food Sci 85:2060–2068. https://doi.org/10.1111/1750-3841.15306
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