Art
J-GLOBAL ID：200902150415179271   Reference number：97A0941099

Structural and Textural Changes in Kinu-Tofu Due to High-Pressure-Freezing.

高圧凍結による絹ごし豆腐の構造とテクスチャの変化
Author (2)：
FUCHIGAMI M

About FUCHIGAMI M

(Okayama Prefectural Univ., Okayama, JPN)

About Okayama Prefectural Univ., Okayama, JPN

, 
TERAMOTO A

About TERAMOTO A

(Okayama Prefectural Univ., Okayama, JPN)

About Okayama Prefectural Univ., Okayama, JPN


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 62  Issue： 4  Page： 828-832,837  Publication year： Jul. 1997 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
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tofu

About tofu

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
高圧凍結

About 高圧凍結

, 
絹ごし豆腐

About 絹ごし豆腐

, 
テクスチャ

About テクスチャ


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