Art
J-GLOBAL ID：200902142843130519   Reference number：01A0683032

The influence of compression velocity on strength and structure for gellan gels.

ジェランゲルに関して強さと構造に対する圧縮速度の影響
Author (3)：
NAKAMURA K

About NAKAMURA K

(Rakuno Gakuen Univ., Hokkaido, JPN)

About Rakuno Gakuen Univ., Hokkaido, JPN

, 
SHINODA E

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(Rakuno Gakuen Univ., Hokkaido, JPN)

About Rakuno Gakuen Univ., Hokkaido, JPN

, 
TOKITA M

About TOKITA M

(Mie Univ., Tsu, JPN)

About Mie Univ., Tsu, JPN


Material：
Food Hydrocolloids  (Food Hydrocoll)

About Food Hydrocolloids


Volume： 15  Issue： 3  Page： 247-252  Publication year： May. 2001 
JST Material Number： E0877B  ISSN： 0268-005X  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
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*gellan gum

About gellan gum

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Polysaccharides other than starch 
(FJ05040H)

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Terms in the title (1)：
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圧縮速度

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