Effects of hydration temperature, geldosage and potassium chloride dosage on the viscosity of kappa-carrageenan solution
<b>Objective:</b> To achieve accurate application of kappa-carrageenan as a gelling agent in food industries such as processed meats, dairy, desserts and jellies, as well as seamless capsule in pharmaceuticals and crushable beads in tobaccos. <b>Methods:</b> The viscosities of kappa-carrageenan solu...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
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The Editorial Office of Food and Machinery
2022-11-01
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| Cyfres: | Shipin yu jixie |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.ifoodmm.com/spyjxen/article/abstract/20221002 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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