Studies on the Consistency of Jaggery-Based Hard-Boiled Candy by Incorporating Thickening and Gelling Agents
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science
Link
https://link.springer.com/content/pdf/10.1007/s12355-021-01074-3.pdf
Reference10 articles.
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2. Demirci, Z.O., I. Yılmaz, and A.Ş Demirci. 2014. Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs. Journal of Food Science and Technology 51: 936–942. https://doi.org/10.1007/s13197-011-0588-5.
3. Giridharaprasad, S., D.K. Ravi, K. Miller, and B. Rajoo. 2021. Optimization of incorporating κ-Carrageenan based gels on improving cloud stability, physical stability and viscosity of ready to drink mango juice. Journal of Food Science 86: 4017–4025. https://doi.org/10.1111/1750-3841.15874.
4. Jaffé, W.R. 2012. Health effects of non-centrifugal sugar (NCS): a review. Sugar Tech 14: 87–94. https://doi.org/10.1007/s12355-012-0145-1.
5. PandrajuPolamarasetty Venkata Kali, S.J., and M. Mondru. 2021. Energy efficient steam boiling system for production of quality jaggery. Sugar Tech 23: 915–922. https://doi.org/10.1007/s12355-020-00915-x.
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