搜索结果: 1-1 共查到“食品科学技术基础学科 gel formation”相关记录1条 . 查询时间(0.187 秒)
The Effect of Apparent Molecular Weight and Components of Agar on Gel Formation
agar gel formation apparent molecular weight
2009/6/18
The relation between apparent molecular weight and physical properties of agar gel and sol were investigated. Agar was extracted from seven kinds of red seaweed, Gelidium, Pterocladia and Gracilaria, ...