Art
J-GLOBAL ID：200902209862397701   Reference number：07A0711176

Rheological properties of sponge cake structure-interaction between starch granules and air bubbles-

スポンジケーキ組織のレオロジー特性-澱粉粒と気泡の相互作用-
Author (2)：
KUSUNOSE CHIHARU

About KUSUNOSE CHIHARU

(九州栄養福祉大 食物栄養)

About 九州栄養福祉大 食物栄養

, 
FUJII TOSHIKO

About FUJII TOSHIKO

(神戸女大 家政)

About 神戸女大 家政


Material：
日本バイオレオロジー学会誌(B&R)  (日本バイオレオロジー学会誌)

About 日本バイオレオロジー学会誌(B&R)


Volume： 20  Issue： 2  Page： 70-81  Publication year： Jun. 25, 2006 
JST Material Number： L0147A  ISSN： 0913-4778  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
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*cake

About cake

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*sponge cake

About sponge cake

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Confectionery 
(FJ08000K)

About Confectionery

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
スポンジケーキ

About スポンジケーキ

, 
組織

About 組織

, 
レオロジー特性

About レオロジー特性

, 
澱粉粒

About 澱粉粒

, 
気泡

About 気泡

, 
相互作用

About 相互作用


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