Open AccessEffect of starch substitution with pullulan on confectionery starch gel texture of lokum
Author(s) -
Barçın Karakaş
Publication year - 2019
Publication title -
mediterranean agricultural sciences
Language(s) - Turkish
Resource type - Journals
ISSN - 2528-9675
DOI - 10.29136/mediterranean.609017
Subject(s) - pullulan , starch , food science , chemistry , ingredient , sugar , aureobasidium pullulans , polysaccharide , modified starch , retrogradation (starch) , chromatography , amylose , organic chemistry , fermentation
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