Art
J-GLOBAL ID：200902116899319036   Reference number：99A0497140

Effects of Ingredient Ration on Sensory Evaluation and Texture of Gomatofu.

ゴマ豆腐のテクスチャーに影響する材料の配合割合と官能検査
Author (3)：
SATO EMIKO

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(県立新潟女短大)

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, 
ITO RYUHEI

About ITO RYUHEI

(かどや製油)

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, 
YAMANO YOSHIMASA

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(香川大 農)

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Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

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Volume： 46  Issue： 5  Page： 285-292  Publication year： May. 15, 1999 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*Sesamum indicum

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,...
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arrowroot starch

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JST classification (1)：
JST classification
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Vegetables and processed vegetable products 
(FJ11020O)

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Reference (12)：
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Terms in the title (3)：
Terms in the title
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ゴマ豆腐

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, 
配合割合

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, 
官能検査

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