Načítá se...
Changes in the Physical Properties of Calcium Alginate Gel Beads under a Wide Range of Gelation Temperature Conditions
Until now, most studies using calcium alginate gel (CAG) have been conducted primarily at room temperature (20 °C) without considering gelation temperature. Moreover, the effects of gelation temperature on the physical properties of CAG beads have not been studied in detail. We aimed to study the ef...
Uloženo v:
| Vydáno v: | Foods |
|---|---|
| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2020
|
| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7073945/ https://ncbi.nlm.nih.gov/pubmed/32059391 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020180 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|