Changes in temperature and structure of agar gel as affected by sucrose during high-pressure freezing

Journal of Food Science

Volumn 68, Issue 2, 2003, Pages 528-533

  Fuchigami, M ^a   Teramoto, A ^a  

^a OKAYAMA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Agar gel; Freezing; High pressure; Ice crystals; Texture

Indexed keywords

EID: 0141502217     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05706.x     Document Type: Article

References (20)

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