COMPRESSION CREEP BEHAVIOR AND SYNERESIS WATER OF AGAR‐AGAR AND ACTOMYOSIN GELS
- 1 September 1978
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 43 (5) , 1430-1432
- https://doi.org/10.1111/j.1365-2621.1978.tb02512.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- RHEOLOGICAL PROPERTIES OF PECTATE GELSJournal of Texture Studies, 1976
- RHEOLOGICAL PROPERTIES OF ALGINATE GELSJournal of Texture Studies, 1976
- RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced‐Meat GelJournal of Texture Studies, 1971
- Studies on Muscular Proteins of Fish-IINIPPON SUISAN GAKKAISHI, 1970
- Rheological Properties of Hydrogels of Agar-agarBulletin of the Chemical Society of Japan, 1961