Untersuchung von Eiweiß‐ und Polysaccharidgelen im Zusammenhang mit ihrer Anwendung zur Herstellung künstlicher Nahrungsmittel. 2. Mitt. Mechanische Eigenschaften
- 1 January 1974
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 18 (1), 1-11
- https://doi.org/10.1002/food.19740180102
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Study of gelatin gels and the effect of urea on their formationJournal of Applied Polymer Science, 1964
- Viscoelastic Properties of PolymersJournal of the Electrochemical Society, 1961
- Mechanical Properties of Concentrated Hydrogels of Agar-agar. I. Modulus of Elasticity in CompressionBulletin of the Chemical Society of Japan, 1952
- Apparatus. Determination of jelly strength of glues and gelatins by the “Boucher” jelly testerThe Analyst, 1951
- The Study of Gels by Physical MethodsThe Journal of Physical Chemistry, 1932