THE EFFECT OF MONO-VALENT CATIONS AND ANIONS ON THE RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN GELS

被引：12
|
作者：
WATASE, M [1 ]
NISHINARI, K [1 ]
机构：
[1] NATL FOOD RES INST,INSTRUMENTAT RES LAB,TSUKUBA,IBARAKI 305,JAPAN
来源：
JOURNAL OF TEXTURE STUDIES | 1988年 / 19卷 / 03期
关键词：
D O I：
10.1111/j.1745-4603.1988.tb00941.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：259 / 273
页数：15
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