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CHARACTERISTICS OF INTERACTIONS BETWEEN SOME TEXTURE PROPERTIES AND COMPOSITION OF CARRAGEENAN GELS AS A RESULT OF ITS DEFINED DIVERSIFIED FREEZING AND THAWING TREATMENT

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Figure

Table 2. Relations between the drip loss (LD) (%) and the content of carrageenan (x) (%) depending on freezing method
Table 4. Relations between the force compression of gels (FC) (N) and the content of carrageenan (x) (%) depend-ing on freezing method
Table 6. Relations between the force penetration of gel (FP) (N) and the content of gelatin (x) (%) depending on freezing method

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