Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels.

Autor: Dalabasmaz S; Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen., Melayim ME; Faculty of Engineering, Department of Food Engineering, Siirt University, Siirt, Turkey., Konar N; Faculty of Agriculture, Department of Dairy Technology, Ankara University, Ankara, Turkey.

Publikováno v: Journal of texture studies [J Texture Stud] 2023 Sep 17. Date of Electronic Publication: 2023 Sep 17.