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NTIS 바로가기Carbohydrate polymers, v.44 no.3, 2001년, pp.197 - 209
Tang, J (Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA) , Mao, R (Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA) , Tung, M.A (Department of Food Science, University of Guelph, Guelph, Ont., Canada N1G 2W1) , Swanson, B.G (Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376, USA)
AbstractThe effects of fructose and sucrose on the gelling temperature, clarity, and texture properties of gellan gels crosslinked with calcium or sodium ions were studied by dynamic rheological, visible light absorption, and compression tests. The gelling temperatures of gellan solutions generally ...
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