Gelation and structural characteristics of deacetylated salep glucomannan

dc.contributor.author	Kurt, Abdullah
dc.contributor.author	Kahyaoglu, Talip
dc.date.accessioned	16/12/21 12:07
dc.date.available	16/12/21 12:07
dc.date.issued	2017
dc.identifier.issn	0268-005X
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10362
dc.identifier.uri	https://doi.org/10.1016/j.foodhyd.2017.02.012
dc.description.abstract	Controlled deacetylation of salep glucomannan (SGM) was performed in this study for the first time. SGM, with different degrees of deacetylation (DD), were prepared with the control sample. The rheological properties of SGM were affected by the deacetylat
dc.language.iso	English
dc.publisher	Elsevıer Scı Ltd
dc.source	Food Hydrocolloıds
dc.title	Gelation and structural characteristics of deacetylated salep glucomannan
dc.type	Article
dc.identifier.startpage	255
dc.identifier.endpage	263
dc.identifier.doi	10.1016/j.foodhyd.2017.02.012
dc.identifier.wos	WOS:000399484800028
dc.identifier.volume	69

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