Influence of pH and added gums on the properties of konjac flour gels

International Journal of Food Science and Technology

Volumn 39, Issue 10, 2004, Pages 1009-1016

  Huang, Hsien Yi ^a   Lin, Kuo Wei ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Alkali; Gel strength; Gellan gum; Texture

Indexed keywords

GEL STRENGTH; GELLAN GUM; GELLING PROPERTIES; REAGENTS;

GELATION; GELS; HARDNESS; PH EFFECTS; STRENGTH OF MATERIALS; TEXTURES;

FOOD PRODUCTS;

EID: 10844268711     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00881.x     Document Type: Article

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