Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose

Carbohydrate Polymers

Volumn 44, Issue 3, 2001, Pages 197-209

  Tang, J ^a   Mao, R ^a   Tung, M A ^b   Swanson, B G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM; COMPOSITION EFFECTS; COMPRESSION TESTING; CROSSLINKING; GELATION; LIGHT ABSORPTION; RHEOLOGY; SODIUM; STRAIN; STRESSES; SUGAR (SUCROSE); TEXTURES;

FRUCTOSE; GELLAN GELS;

GELS;

EID: 0035284556     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(00)00220-4     Document Type: Article

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