Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study

[Image: see text] Turkish delights were formulated by using sucrose (control) and different types of corn syrups (having varying glucose/fructose ratios) and allulose syrup. 30% allulose syrup and 30% sucrose-containing Turkish delights were found to exhibit an amorphous structure. Time-domain NMR r...

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Detalles Bibliográficos
Autores principales: Pocan, Pelin, Grunin, Leonid, Oztop, Mecit Halil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9775206/
https://www.ncbi.nlm.nih.gov/pubmed/36570038
http://dx.doi.org/10.1021/acsfoodscitech.2c00222

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9775206/
https://www.ncbi.nlm.nih.gov/pubmed/36570038
http://dx.doi.org/10.1021/acsfoodscitech.2c00222

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