Journal Article

·2020

A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients

İbrahim Palabıyık , Tuba Güleri , Recep Güneş , Barış Öner , Ömer Said Toker YTU , Nevzat Konar YTU

Food Structure

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Food science Sugar Glucose syrup Lecithin Sorbitol Aroma Chemistry Chewing gum Carrageenan Organoleptic Chromatography

Subject Areas

Polysaccharides Composition and Applications ·Food Science ·Life Sciences
Proteins in Food Systems ·Food Science ·Life Sciences
Food composition and properties ·Nutrition and Dietetics ·Health Sciences

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