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 |