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Effects of Thermal Treatment on the Physical Properties of Edible Calcium Alginate Gel Beads: Response Surface Methodological Approach
Calcium alginate gel (CAG) has been widely investigated for the development of artificial foods; however, there are few studies on its thermal stability. This study aimed to monitor changes in the physical properties of CAG beads during heat treatment using response surface methodology. Heating temp...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Foods |
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| Κύριοι συγγραφείς: | , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI
2019
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6915525/ https://ncbi.nlm.nih.gov/pubmed/31731744 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8110578 |
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