Nonlinear Viscoelastic Properties of Mochi Cake(Food & Nutrition)
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概要
- 論文の詳細を見る
The apparent viscosity development after onset of steady shear flow was measured at 90℃ for the various samples of mochi cake prepared by a kneading or a stamping method. The typical mochi cake samples showed clear stress overshoot phenomena. The results agreed well with those in a sensory test. This indicates the present nonlinear viscoelastometry is very effective for characterization of mochi cake.
- 社団法人日本農芸化学会の論文
- 1990-11-23
著者
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OKAMURA Emiko
Institute for Chemical Research, Kyoto University
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Isono Yoshinobu
Department of Chemistry, Nagaoka University of Technology
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Fujimoto Teruo
Department of Pathology, Osaka City University Medical School
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五十野 善信
長岡技術科学大学工学部化学系
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五十野 善信
長岡技科大 工
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Okamura Emiko
Department Of Chemistry Nagaoka University Of Technology
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Okamura Emiko
Institute For Chemical Research Kyoto University
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Fujimoto Teruo
Department Of Chemistry Nagaoka University Of Technology
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WATANABE Toshiyuki
Kameda Seika Co., Ltd.
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HASHIMOTO Yutaka
Kameda Seika Co., Inc.
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Watanabe T
Kyushu Univ. Jpn
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Isono Y
Otsuka Foods Co. Ltd. Shiga Jpn
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Isono Yoshinobu
Department Of Chemistry Faculty Of Engineering Nagaoka University Of Technology
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Watanabe Toshiyuki
Kameda Seika
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Hashimoto Yutaka
Kameda Seika Co. Inc.
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