Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios
Author:
Affiliation:
1. Department of Food Engineering, Aksehir Faculty of Engineering and Architecture, Selcuk University, Konya, Turkey
2. Department of Food Engineering, Faculty Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
Abstract
Publisher
SAGE Publications
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Link
http://journals.sagepub.com/doi/pdf/10.1177/1082013221993566
Reference38 articles.
1. Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel
2. EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES
3. Rheological Characteristics of Juniperus drupacea Fruit Juice (pekmez) Concentrated by Boiling
4. Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin
5. Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
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