Xylitol and maltitol improve the rheological property of kappa-carrageenan

Xylitol and maltitol improve the rheological property of kappa-carrageenan

10.3390/foods11010051

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Bibliographic Details
Main Authors: Huang, M, Mao, Y, Yang, H.
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Article
Published: MDPI AG 2022
Subjects:
Fourier transform infrared (FTIR) spectroscopy
carrageenan
polyol
polysaccharide
rheology
thermoreversibility
Online Access:https://scholarbank.nus.edu.sg/handle/10635/214176
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Institution: National University of Singapore

Internet

https://scholarbank.nus.edu.sg/handle/10635/214176

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