Effects of some factors on the gelation of commercially prepared "Gulaman" bars (Agar-Agar)
A study on the rate of dissolution of commercially prepared "gulaman" bars showed that a "gulaman" concentration of 4.3% dissolved fastest compared to concentrations of 3.3%, 2.2% and 1.6%. Moreover, using the above concentrations the gelling properties of each sample was determi...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
1978.
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| الموضوعات: |