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J-GLOBAL ID：200902290772748507   Reference number：04A0516439

RHEOLOGY, FOOD TEXTURE AND MASTICATION

レオロジー,食品テクスチャ及びそしゃく
Author (1)：
NISHINARI K

About NISHINARI K

(Osaka City Univ., Osaka, JPN)

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Material：
Journal of Texture Studies  (J Texture Stud)

About Journal of Texture Studies


Volume： 35  Issue： 2  Page： 113-124  Publication year： Jun. 2004 
JST Material Number： E0291D  ISSN： 0022-4901  Document type： Article
Article type： 文献レビュー  Country of issue： United States (USA)  Language： ENGLISH (EN)
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*food rheology

About food rheology

,...
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.
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Food quality 
(FJ01040F)

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Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
レオロジー

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, 
食品テクスチャ

About 食品テクスチャ

, 
そしゃく

About そしゃく


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