Preparation of liquid‐core hydrogel beads using antioxidant‐rich Syzygium caryophyllatum fruit pulp as a healthy snack
Author:
Affiliation:
1. Department of Food Science and Technology, Faculty of Applied Sciences University of Sri Jayewardenepura Nugegoda Sri Lanka
Funder
University of Sri Jayewardenepura
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12553
Reference29 articles.
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4. Gelation of calcium alginate. Influence of rice starch or rice flour on the gelation kinetics and on the final gel structure
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