Gelation Properties of Swine Plasma
博士 === 國立臺灣大學 === 食品科技研究所 === 88 === Gelation of swine plasma with 4% protein concentration was observed when heated at 70oC. Gel strength of those gels increased with the increasing heating temperature (70-95oC), heating time (0-60min) and protein level (4.3-7.2%), while decreased with the increasi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/45173760455662203443 |