Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties
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Noncentrifugal sugar (NCS) is an unrefined, dark brown sugar containing minerals and plant secondary metabolites, unlike refined white sugar (WS). This study explored using NCS in confectionary jellies as an alternative sugar. We used different concentrations ... ...
