𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Crystallization of gels and glasses made from hot-pressed gels

✍ Scribed by J. Phalippou; M. Prassas; J. Zarzycki


Book ID
118331839
Publisher
Elsevier Science
Year
1982
Tongue
English
Weight
572 KB
Volume
48
Category
Article
ISSN
0022-3093

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Influence of texture ofsuwari gels onkam
✍ Alvarez, Cristina; Tejada, Margarita πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 421 KB

The textural characteristics and water holding capacity of suwari (set) and kamaboko (set and cooked) sardine surimi gels were examined in order to clarify the inΓ‘uence of the initial network formed in setting conditions (25, 35 and 40Β‘C for 30 and 60 min) on the texture of the kamaboko gels. Althou