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KMID : 1024420040080020091
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Food Engineering Progress
2004 Volume.8 No. 2 p.91 ~ p.97
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Preparation of Fruit/Starch-Based Gels by Thermal-Setting Treatment and Their Rheological Properties
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Jee Ho-Kyun
Jang Young-Sang
Park Yong-Kon
Kim Chong-Tai
Kim Chul-Jin
Cho Yong-Jin
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Abstract
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KEYWORD
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thermal-setting, fruit-based gel, Arrhenius plot, storage modulus, loss modulus
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