Textural characterisation of gellan and agar based fabricated gels with carrot juice

LWT

Volumn 53, Issue 1, 2013, Pages 255-261

  Banerjee, Soumya ^a   Ravi, R ^a   Bhattacharya, Suvendu ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Carrot; Gel; Hydrocolloid; Sensory; Texture

Indexed keywords

ALGAE; BRITTLE FRACTURE; GELS; POLYSACCHARIDES; PRINCIPAL COMPONENT ANALYSIS; SENSORY ANALYSIS;

CARROT; CARROT JUICE; ENERGY; FRACTURE FORCE; FRACTURE STRAIN; HYDROCOLLOID; SENSORY; SENSORY ATTRIBUTES; SYNAERESIS; TEXTURAL CHARACTERIZATION;

SUGAR (SUCROSE);

DAUCUS CAROTA;

EID: 84876730488     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.02.011     Document Type: Article

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