Effect of the Molecular Weight Distribution of Agar on the Gel Strength

• TASHIRO Yuri

  Department of Food Science and Technology, Tokyo University of Fisheries

• OGAWA Hiroo

  Department of Food Science and Technology, Tokyo University of Fisheries

• ISO Naomichi

  Department of Food Science and Technology, Tokyo University of Fisheries

Journal

• Fisheries science : FS

  Fisheries science : FS 63 (3), 407-408, 1997

Keywords

• agar
• gel strength
• molecular weight
• molecular weight distribution
• sulfate
• 3, 6-anhydro-L-galactose

Details

• CRID: 1572824499101585280
• NII Article ID: 10004870146
• NII Book ID: AA10993718
• ISSN: 09199268
• Text Lang: en
• Data Source:
  • CiNii Articles