Effects of syneresis of konjac and curdlan gel on during cold storage
碩士 === 國立海洋大學 === 食品科學系 === 88 === The syneresis rate of curdlan and konjac gels storage at —10 C reached 20—30 %. Pore forming and loss of texture of konjac gel were observed forzen after storage. The effects of glucomannan or glucan concentration, pH value, heating temperature and time, and stori...
Main Authors: | , |
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Other Authors: | |
Format: | Others |
Language: | zh-TW |
Published: |
2000
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Online Access: | http://ndltd.ncl.edu.tw/handle/12681656797318158092 |