Abstract:BACKGROUND
Wheat germ (WG) is a valuable by‐product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) (1%, 3%, 5%, 10%) in chewing gum formulation, which is a different food matrix besides the conventional structures, and investigate the release kinetics of phenolics from DWG incorporated chewing gums with a new centrifugation method.
RESULTS
According to the results, it was observed that DWG wa… Show more
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