Optimization of Textural Properties of Konjac Gels Formed with κ-Carrageenan or Xanthan and Xylitol as Ingredients in Jelly Drink Processing

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1735-1743

  Akesowan, Adisak ^a  

^a UNIVERSITY OF THE THAI CHAMBER OF COMMERCE   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

BEVERAGES; FRUIT JUICES; GELS; HARDNESS; PURCHASING; SUGAR SUBSTITUTES; SURFACE PROPERTIES;

CONSUMER PURCHASE; INDEPENDENT VARIABLES; INTERACTIVE EFFECT; KAPPA CARRAGEENAN; OPTIMAL CONDITIONS; PRODUCT APPLICATIONS; RESPONSE SURFACE METHODOLOGY; TEXTURAL PROPERTIES;

XANTHAN GUM;

EID: 84953336847     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12405     Document Type: Article

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