Art

J-GLOBAL ID：201902011498411410   Reference number：19S3075553

The Effects of Additives (Egg White and Soybean Protein) on the Rheological Properties of Kama boko

Author (6)： Isc, Naomichi (Department of Food Science and Technology, Tokyo University of Fisheries) ,  Mizunci, Haruo (Department of Food Science and Technology, Tokyo University of Fisheries) ,  Saito, Takahide (Department of Food Science and Technology, Tokyo University of Fisheries) ,  Lin, Ching Yang (Department of Food Science and Technology, Tokyo University of Fisheries) ,  Fujita, Takao (Central Research Laboratory, Nippon Suisan Kaisha Co., Ltd.) ,  Nagahisa, Eizoh (Central Research Laboratory, Nippon Suisan Kaisha Co., Ltd.)
Material： NIPPON SUISAN GAKKAISHI
Volume： 51  Issue： 3  Page： 485-488  Publication year： 1985 
JST Material Number： SCOPUS  ISSN： 0021-5392 
Language： English (EN)

Terms in the title (1)： EGG