Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar

Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. (1)H NMR spin-lattice relaxation experiments were performed for the collection of products in a broad fr...

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Detalles Bibliográficos
Autores principales: İlhan, Esmanur, Poçan, Pelin, Kruk, Danuta, Wojciechowski, Miłosz, Osuch, Maciej, Markiewicz, Roksana, Jurga, Stefan, Oztop, Mecit Halil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000446/
https://www.ncbi.nlm.nih.gov/pubmed/35408623
http://dx.doi.org/10.3390/molecules27072216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000446/
https://www.ncbi.nlm.nih.gov/pubmed/35408623
http://dx.doi.org/10.3390/molecules27072216

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