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Influence of gelling agent and cytokinins on the control of hyperhydricity inAloe polyphylla

✍ Scribed by Mariyana Ivanova; Johannes Van Staden

Book ID
106545501
Publisher
Springer
Year
2010
Tongue
English
Weight
340 KB
Volume
104
Category
Article
ISSN
0167-6857

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## Abstract Different model food systems were made with iota‐ and kappa‐carrageenans. Their viscoelastic characteristics were determined and four different systems were classified according to their gel strength by a sensory panel. The sensory results were in total agreement with the rheological par