Preparation and properties of new gel candy based on gelatin carrageenan composite substrate

CAO Zhikun, WANG Jixiang, ZHANG Lianzheng

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (16) : 132-141.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (16) : 132-141. DOI: 10.13995/j.cnki.11-1802/ts.036688

Preparation and properties of new gel candy based on gelatin carrageenan composite substrate

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(16): 132-141 https://doi.org/10.13995/j.cnki.11-1802/ts.036688

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