MEASUREMENT OF GEL WATER-BINDING CAPACITY OF GELATIN, POTATO STARCH, AND CARRAGEENAN GELS BY SUCTION PRESSURE

被引：29
作者：
LEWICKI, PP [1 ]
BUSK, GC [1 ]
LABUZA, TP [1 ]
机构：
[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108
来源：
JOURNAL OF COLLOID AND INTERFACE SCIENCE | 1978年 / 64卷 / 03期
关键词：
D O I：
10.1016/0021-9797(78)90391-0
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
引用
收藏
页码：501 / 509
页数：9
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