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A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients

İbrahim Palabıyık, Tuba Güleri, Recep Güneş, Barış Öner, Ömer Said Toker, Nevzat Konar

2020Food Structure28 citationsDOI

Topics & Concepts

Food scienceSugarGlucose syrupLecithinSorbitolAromaChemistryChewing gumCarrageenanOrganolepticChromatographyPolysaccharides Composition and ApplicationsProteins in Food SystemsFood composition and properties
A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients | Litcius