Analysis of syneresis rate of agar gel (Syneresis phenomena of foods Part 1)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 43, Issue 11, 1996, Pages 1176-1182

  Nagasaka, Keiko ^a   Taneya, Shin'ichi ^b  

^a Morioka Prefectural Junior College   (Japan)

^b IWATE UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001237202     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.43.1176     Document Type: Article

References (20)

1. WALSTRA, P. : Cheese (Chemistry, Physics and Microbiology), edited P.F. Fox, vol. 1, Chapman & Hall, vol. 1, p. 141 (1993).
2. KIRCHMEIER, O. : Milchwissenschaft, 27, 99 (1972).
3. MARSHALL, R.J. : J. Dairy Res. 49, 329 (1982).
4. BARRER, R.M. : Diffusion in and through solid, p. 7 (1941).