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- W4240291290 abstract "The writer made the experiment on the effect of some gelling substances on jelly making by using a balance type of strength tester of his own design. (1) Addition of a small amount of powdered pectin is the most effecctive on fruit jelly formation, and its optimum amount lies between 0.2-0.5% of the products. (2) Agar-agar is effective on jelly formation, but while boiling with acid the jelly loses its jellying power very quickly. (3) Other substances as gelatin, starch, carboxy-methyle-cellulose, Na-alginate, CaCl2, CaSO4, etc. are also some effects, but they need such large amount to be developed unagreeable taste." @default.
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- W4240291290 date "1954-01-01" @default.
- W4240291290 modified "2023-09-30" @default.
- W4240291290 title "Studies on fruit jelly making. (II)" @default.
- W4240291290 doi "https://doi.org/10.2503/jjshs.23.91" @default.
- W4240291290 hasPublicationYear "1954" @default.
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