Study on foaming, rheological and thermal properties of gelatin-free marshmallow
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DOI: 10.1016/j.foodhyd.2019.02.033
Abstract: Abstract Marshmallow is an aerated confectionery product, which consists mainly of gelatin, sugar solutions, glucose syrup and a foaming agent such as egg albumin. Gelatin is generally used as a foaming and gelling agent, but… read more here.
Keywords: marshmallow; control; free marshmallow; x25 g75 ... See more keywords