Sphericity optimization of calcium alginate gel beads and the effects of processing conditions on their physical properties

Food Science and Biotechnology

Volumn 16, Issue 5, 2007, Pages 715-721

  Woo, Jin Wook ^a   Roh, Hye Jin ^a   Park, Hyun Duck ^a   Ji, Cheong Il ^b   Lee, Yang Bong ^a   Kim, Seon Bong ^a  

^a Pukyong National University   (South Korea)

^b Gangneung Marine Bio Foundation   (South Korea)

Author keywords

Calcium alginate gel bead; Optimization; Physical property; Response surface methodology; Sphericity

Indexed keywords

EID: 49749084056     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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