Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar
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DOI: 10.3390/molecules27072216
Abstract: Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. 1H NMR spin-lattice relaxation experiments were… read more here.
Keywords: starch based; water; sugar; different types ... See more keywords