Assessment of turanose as a sugar alternative in a frozen dough system: Rheology, tomography, and baking performance
Sungmin Jeong, Yujin Park, Suyong Lee
Topics & Concepts
SugarRheologyFood scienceVolume (thermodynamics)ChemistryDynamic modulusViscoelasticityDynamic mechanical analysisMaterials scienceComposite materialOrganic chemistryThermodynamicsPolymerPhysicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications