Plant-derived gum as a gelatin alternative in the formulation of probiotic-enriched toffee candy
The conventional toffee type candy production process starts with high heating step and limits the use of functional ingredients and/or low heat stability compounds in the formulation. In this study, an innovative approach was employed to investigate the effects of replacing gelatin in toffee produc...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004421 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|