Effect of High-Pressure-Freezing on Textural and Structural Quality of Frozen Agar Gel

Review of High Pressure Science and Technology/Koatsuryoku No Kagaku To Gijutsu

Volumn 7, Issue , 1998, Pages 826-828

  Fuchigami, M ^a   Teramoto, A ^a  

^a OKAYAMA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Agar gel; Freezing; High pressure; Texture; Thawing

Indexed keywords

EID: 77957087841     PISSN: 0917639X     EISSN: 13481940     Source Type: Journal    
DOI: 10.4131/jshpreview.7.826     Document Type: Article

References (5)

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4. M. Fuchigami and A. Teramoto, J. Food Sci., 62, 828 (1997).
5. M. Fuchigami, N. Hyakumoto, and K. Miyazaki, J. Food Sci., 60, 137 (1995).