Effects of cooling rate and sodium chloride on polysaccharide gelation

Food Science and Technology Research

Volumn 13, Issue 4, 2007, Pages 345-350

  Moritaka, Hatsue ^a   Takahashi, Mami ^a   Kubota, Kenji ^b  

^a SHOWA WOMEN'S UNIVERSITY   (Japan)

^b GUNMA UNIVERSITY   (Japan)

Author keywords

carrageenan; Agar; Cooling rate; Gelation; Gellan gum

Indexed keywords

EID: 37249012465     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.13.345     Document Type: Article

References (24)

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