Prediction and control of glass transition temperature for hydrogenated starch hydrolysates and its impact on the texture modification of gummy

外部発表ライブラリー
Yuichi Kashiwakura*1)2)、Tomoshika Sogabe*1)、Yuri Hiyama*3)、Natsuki Arakawa*3)、Tadashi Fujii*2)、Takumi Tochio*2),Kiyoshi kawai*1)3) 1)Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, 2)B Food Science Co., Ltd. 3)Faculty of Applied Biological Science, Hiroshima University
Food Hydrocolloids