Textural And Rheological Properties Of
Gelatin Or Gellan In Maize Starch – Egg
White Composite Gels

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Textural And Rheological Properties Of Gelatin Or Gellan In Maize Starch – Egg White Composite Gels

Gellan (Gll) has been suggested as one of the gelatin (Glt) alternatives as the Gll gels could provide ‘melt-in-mouth’ sensory perception that is similar to Glt gels. However, the application of Gll as a Glt replacer in composite systems has not been sufficiently explored. The purpose of this stu...

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Bibliographic Details
Main Author:	Foo, Wan Teck
Format:	Thesis
Language:	English
Published:	2013
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/43276/ http://eprints.usm.my/43276/1/Foo%20Wan%20Teck24.pdf

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