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

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

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

  公益社団法人 日本水産学会

キーワード

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

詳細情報

• CRID: 1390001204430317056
• NII論文ID: 130003903012
• DOI: 10.2331/fishsci.63.407
• ISSN: 09199268
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/63/3/63_3_407/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles