Art
J-GLOBAL ID：200902130133239319   Reference number：95A0969659

The Effects of Preparation Conditions on the Physical Properties and Microstructure of Gomatofu.

胡麻豆腐の物理的性質と構造に及ぼす調製条件の影響
Author (4)：
SATO EMIKO

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(県立新潟女短大)

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, 
MIKI EIZO

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(香川大 農)

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, 
GOTANI SHOICHI

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(香川大 農)

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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)

About 日本食品科学工学会誌


Volume： 42  Issue： 10  Page： 737-747  Publication year： Oct. 1995 
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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food processing

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
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arrowroot starch

About arrowroot starch


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Starch 
(FJ05030W)

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Reference (29)：
ｍore...
Terms in the title (3)：
Terms in the title
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胡麻豆腐

About 胡麻豆腐

, 
物理的性質

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, 
調製

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