Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study
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DOI: 10.1002/mrc.4847
Abstract: Confectionary gels are considered as composite gel systems composed of high amount of sugar and gelling agent such as gelatin or starch. d‐Psicose is classified as a type of rare sugar, which is a C‐3… read more here.
Keywords: effect psicose; soft candies; based soft; psicose substitution ... See more keywords