Chemical and physical properties of reduced sugar carbohydrate food gels.

This study was designed to objectively and subjectively investigate the effect of high sugar (65% soluble solids) and low sugar (30% soluble solids) content on the chemical and physical properties of carbohydrate food gels. High sugar gels were prepared using sucrose. Low sugar gels were prepared us...

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Bibliographic Details

Main Author:	Gerdes, Darrell Lee
Other Authors:	Dill, C. W. (degree committee member.), Gardner, F. A. (degree committee member.), Storey, J. B. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1983.
Subjects:	Carbohydrates. Gelation. Food Science and Technology Academic theses
Online Access:	Link to ProQuest Copy Link to OAKTrust copy