About FUJII TOMOYUKI
About 東北大 大学院農学研究科
About gel
About food rheology
About food texture
About evaluation
About eating quality
About elasticity(mechanical property)
About rupture strength
About penetration test(granular)
About rubber elasticity
About gelatin
About agar
About food property
About physical property
About food analysis
About sense
About agarose gel
About physical property of food
About palatability
About Food analysis
About Food quality
About ゲル状食品
About レオロジー
About 評価