FABRICATION, CHARACTERIZATION, AND MODIFICATION OF TEXTURE OF CALCIUM ALGINATE GELS

被引：16

作者：

LUH, N ^{[1
]}

FLINK, JM ^{[1
]}

KAREL, M ^{[1
]}

机构：

[1] MIT,DEPT NUTR & FOOD SCI,CAMBRIDGE,MA 02139

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12649.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：976 / 981

页数：6

共 21 条

[1]

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[2]

BOURNE MC, 1975, FABRICATED FOOD, pCH11

[3]

KAPSALIS JG, 1973, TEXTURE MEASUREMENTS, pCH9

[4] SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATION [J].

LUH, N ;

KAREL, M ;

FLINK, JM .

[5]

Rees D A, 1969, Adv Carbohydr Chem Biochem, V24, P267

[6]

REES DA, 1972, CHEM IND-LONDON, P630

[7]

SHAMA R, 1973, J TEXT STUDIES, V4, P344

[8]

SNEATH ME, 1974, Patent No. 2402415

[9]

SZCZESNIAK A, 1968, Patent No. 3362831

[10]

Tolstogusow W B, 1974, Nahrung, V18, P355, DOI 10.1002/food.19740180403