Viscoelasticity of Oxidised Starch and Low Methoxy Pectin in the Presence of Glucose Syrup
The structural properties of mixtures with pectin, oxidised starch and glucose syrup were investigated using small deformation dynamic oscillation. The composition of the mixture, pH and temperature course of analysis were designed to imitate the development of confectionery products. In the absence...
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| Format: | Article |
| Language: | English |
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Sultan Qaboos University
1999-01-01
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| Series: | Journal of Agricultural and Marine Sciences |
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| Online Access: | https://journals.squ.edu.om/index.php/jams/article/view/546 |