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                    [ArticleID] => 264974
                    [Title] => Gelatin, gulaman, ‘JellyAce,’ atbp.
                    [Summary] => In fiestas and parties, the common gel dessert is always served. Some of these gels are soft and wriggle when shaken, while some are hard and brittle. Some gels need refrigeration or cooling to prevent them from melting. Others can withstand the heat. These dessert gels are served with or without fruit.


                    [DatePublished] => 2004-09-16 00:00:00
                    [ColumnID] => 135735
                    [Focus] => 0
                    [AuthorID] => 1754963
                    [AuthorName] => STAR SCIENCE By Marco Nemesio E. Montaño, Ph.D.
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                    [ArticleID] => 264974
                    [Title] => Gelatin, gulaman, ‘JellyAce,’ atbp.
                    [Summary] => In fiestas and parties, the common gel dessert is always served. Some of these gels are soft and wriggle when shaken, while some are hard and brittle. Some gels need refrigeration or cooling to prevent them from melting. Others can withstand the heat. These dessert gels are served with or without fruit.


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                    [ColumnID] => 135735
                    [Focus] => 0
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                    [AuthorName] => STAR SCIENCE By Marco Nemesio E. Montaño, Ph.D.
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abtest

Gelatin, gulaman, ‘JellyAce,’ atbp.

By STAR SCIENCE By Marco Nemesio E. Montaño, Ph.D. | September 16, 2004 - 12:00am

In fiestas and parties, the common gel dessert is always served. Some of these gels are soft and wriggle when shaken, while some are hard and brittle. Some gels need refrigeration or cooling to prevent them from...

Science and Environment