Effect of functional sugar replacer on the thermal gelation of high methoxyl pectin
碩士 === 國立中興大學 === 食品科學系 === 85 === Large amounts (at least 55%) of sugar (sucrose) are required as the cosolute for gelation of high methoxyl pectin (HMP). The effective replacement of sucrose by other low-calorie replacers would be significantly favorabl...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/83125064988393477728 |