Influences of the Alginate-Calcium Ratio and Reaction Time on the Quality of Coffee Beads Prepared by Basic Spherification
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Citation
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1
Preparation of Macro Fragrance Capsule and Its Stability During Storage / 2021 / Journal of the Korean Society of Food Science and Nutrition / vol.50, no.4, pp.420 /
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Coagulation Characteristics by Calcium Lactate with Addition Concentration of Alginic Acid in 3D Printing Mixtures of Fish Surimi / 2024 / Journal of the Korean Society of Food Science and Nutrition / vol.53, no.7, pp.755 /