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Optimization and Quality Characteristics of Balsamic Vinegar Jelly with Various Gelling Agents

Authors :
Choi Soo Keun
Source :
Culinary Science & Hospitality Research. 19:151-163
Publication Year :
2013
Publisher :
Culinary Society of Korea, 2013.

Subjects

Subjects :
food.ingredient
food
Chemistry
General Earth and Planetary Sciences
Agar
Food science
Quality characteristics
Gelatin
General Environmental Science

Details

ISSN :
24661023 and 24660752
Volume :
19
Database :
OpenAIRE
Journal :
Culinary Science & Hospitality Research
Accession number :
edsair.doi...........115b010f32780c32f0729f45f40118de
Full Text :
https://doi.org/10.20878/cshr.2013.19.1.011
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