참고문헌 (21)

1. Rev. Agroquim. Tecnol. Aliment. Baidon 27 4 545 1987 Sineresis de los geles de agar y de kappa-carragenato. Influencia de la adicion de gomas de garrofin y de guar 

2. Food Hydrocolloids Cairns 1 1 89 1986 10.1016/S0268-005X(86)80010-8 Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gum 

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3. J. Texture St. Christensen 11 137 1980 10.1111/j.1745-4603.1980.tb00313.x Effect of other hydrocolloids on the texture of kappa carrageenan gels 

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4. Rev. Agroquim. Tecnol. Aliment. Costell 29 3 375 1989 Seleccion de un equipo de catadores para el analisis descriptivo de la textura no oral de geles de hidrocoloides 

5. Food Hydrocolloids Costell 6 3 275 1992 10.1016/S0268-005X(09)80095-7 Composite mechanical behaviour of carrageenan-gum mixed gels. Influence of composition 

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6. Rev. Agroquim. Tecnol. Aliment. Damasio 31 2 165 1991 Analisis sensorial descriptivo: Generacion de descriptores y seleccion de catadores 

7. Rev. Agroquim. Tecnol. Aliment. Damasio 30 1 109 1990 Influencia de la composicion en las propiedades mecanicas de geles mixtos de kappa-carragenato, goma de garrofin y goma guar. Resistencia a la penetracion 

8. Rev. Agroquim. Tecnol. Aliment. Damasio 30 2 254 1990 Influencia de la composicion en las propiedades mecanicas de geles mixtos de kappa-carragenato, goma de garrofin y goma guar. Resistencia al corte 

9. Food Hydrocolloids Damasio 3 6 457 1990 10.1016/S0268-005X(09)80223-3 Influence of composition on the resistance to compression of kappa-carrageenan-locust bean gum-guar gum mixed gels: relationship between instrumental and sensorial measurements 

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10. Duran 321 1989 Food Properties and Computer-Aided Engineering of Food Processing Systems Non-oral texture evaluation of mixed gels. Selection of parameters 

11. Rev. Agroquim. Tecnol. Aliment. Fiszman 27 4 519 1987 Propiedades funcionales de la goma de garrofin. Influencia en la resistencia a la compresion de geles de agar y de kappa-carragenato 

12. Glicksman vol. 2 73 1983 Red seaweed extracts (agar, carrageenan and furcellaran) 

13. Kruscal vol. 3 296 1977 Multidimensional scaling and other methods of discovering structure 

14. Rev. Agroquim. Tecnol. Aliment. Powers 24 4 469 1984 El uso de programas estadisticos generales en la evaluacion de los resultados sensoriales 

15. Stanley 79 1990 Food Gels Carrageenans 

16. Food Technol. Stone 28 1 24 1974 Sensory evaluation by quantitative descriptive analysis 

17. Food Technol. Stone 28 1 26 1974 Sensory evaluation by quantitative descriptive analysis 

18. Food Technol. Stone 28 1 28 1974 Sensory evaluation by quantitative descriptive analysis 

19. Food Technol. Stone 28 1 32 1974 Sensory evaluation by quantitative descriptive analysis 

20. Food Technol. Stone 28 1 34 1974 Sensory evaluation by quantitative descriptive analysis 

21. Can. Inst. Food Sci. Technol. J. Trudsoe 21 3 229 1988 10.1016/S0315-5463(88)70804-4 Hydrocolloids-what can they do? How are they selected? 

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