الفهرس 
Title : Rheological behavior of some jelling and thickening agents and their Application in some food industries
AbstractOnly 14 pages are availabe for public view
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Abstract
The study focuses on produce coating agar gel suitable for decoration purposes and investigate its ability to preserve quality characteristics of fresh cuts apple slices along with cold storage. Preliminary experiments followed by D-optimal mixture design technique were performed to study the effect of agar (x1) ,glucose syrup(x2) ,and sucrose (x3) on the storage moduli (G′) ,loss moduli (G″) , and complex viscosities (η*) of produced gels. The results indicate that the full cubic model adequately fitted the responses variances.