The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 10 Issue 2
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- Pages.228-233
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- 1997
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Physicochemical and Rheological Properties of Agar by Physical Treatment
물리적 처리에 의한 한천의 물리화학적 및 유통 특성
Abstract
The effects of spray drying and extrusion drying on functional properties of agar were investigated to increase the availability of agar in food industry. In case of unmodified and spray-dried agar, gel strength and viscosity were 1,070g/