Compression creep behavior and syneresis water of agar-agar and actomyosin gels [Food texture control].
1978
Nakayama T. | Kawasaki M. | Niwa E. | Hamada I.
书目信息
Journal of Food Science
卷
43
页码
v.1430-1432(5)
语言
英语
注释
Ref.
类型
Journal Article; Journal Part
来源
Journal-of-Food-Science (USA). (Sep-Oct 1978). v. 43(5) p. 1430-1432.
2012-11-15
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