COMPRESSION CREEP-BEHAVIOR AND SYNERESIS WATER OF AGAR-AGAR AND ACTOMYOSIN GELS

被引：10
|
作者：
NAKAYAMA, T
KAWASAKI, M
NIWA, E
HAMADA, I
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1978.tb02512.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1430 / 1432
页数：3
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