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Comparison of physical properties of agar, low gel strength agar and gelatin, as supplementary food for people with swallowing difficulty


Comparison of physical properties of agar, low gel strength agar and gelatin, as supplementary food for people with swallowing difficulty



Journal of Texture Studies 33(4): 285-295



ISSN/ISBN: 0022-4901

DOI: 10.1111/j.1745-4603.2002.tb01350.x

Low gel strength agar (LGSA), recently developed as a supplementary food for swallowing was compared with ordinary agar and gelatin. LGSA was developed to have physical properties close to that of gelatin, while keeping one property of agar, i.e. its setting temperature which can be controlled comparatively easier than gelatin. Each specimen was prepared with and without orange flavour.

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Accession: 003687936

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