Utilization of seaweed hydrocolloids in the food industry
- 1 January 1987
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef SteaksJournal of Food Science, 1986
- A SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATIONJournal of Food Science, 1976
- The agarose double helix and its function in agarose gel structureJournal of Molecular Biology, 1974
- A method for the determination of uronic acid sequence in alginatesCarbohydrate Research, 1972
- Tertiary and quaternary structure in aqueous polysaccharide systems which model cell wall cohesion: Reversible changes in conformation and association of agarose, carrageenan and galactomannansJournal of Molecular Biology, 1972
- The agar polysaccharides of Gracilaria speciesCarbohydrate Research, 1971
- Meeresalgen als moderne IndustrieprodukteBotanica Marina, 1962
- Qunantitative Determination of the Uronic Acid Composition of Alginates.Acta Chemica Scandinavica, 1962
- The seasonal variation in weight and chemical composition of the common British LaminariaceaeJournal of the Marine Biological Association of the United Kingdom, 1950
- Soybean Protein Fibers Experimental ProductionIndustrial & Engineering Chemistry, 1940