出版社：Japanese Society of Nutrition and Food Science
摘要：The effect of the temperature on the properties of the gelatin-agar gel at making the mixture of gelatin and agar was investigated. The yield value of gelatin-agar gel depended only on the temperature at which gelatin was mixed with agar. Thus after mixing the both components at a certain temperature, the yield value was not affected by any heat treatment below 90°C. The component which is influenced by the mixing temperature is not the gelatin but the agar.
