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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2022
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| 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 |