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Characterization of Viscoelastic Properties of Rice Cake
http://hdl.handle.net/10191/17595
http://hdl.handle.net/10191/1759500ff3089-5b5d-4649-b2e2-a946725187d1
名前 / ファイル | ライセンス | アクション |
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ZM_3(1)_1-5.pdf (537.9 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2012-04-04 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Characterization of Viscoelastic Properties of Rice Cake | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | rice cake | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | rice cracker | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | rice starch gel | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | viscoelastic property | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Watanabe, Toshiyuki
× Watanabe, Toshiyuki× Hashimoto, Yutaka× Joh, Toshio× Hayakawa, Toshiro |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | It is highly important to rheologically characterize the factors and structures of gelatinized rice flour gel (rice cake) to control both the qualities of the final products (rice cracker) and the manufacturing process. Accordingly, attempts were made to analyze the rice cake factors and understand the structure by measuring the shear viscosity development after the onset of steady shear flow of various rice cake samples, which were different both in rice cultivars (the primary factors) and in preparation conditions (the secondary factors). As a result, it is considered that the viscosity and elasticity terms in the linear region and the nonlinear region contribute to the analysis of the primary factors and the secondary factors, respectively and furthermore understanding the relationship of each to the pseudo-network structure of rice cake. | |||||
言語 | en | |||||
書誌情報 |
en : Food Science and Technology International, Tokyo 巻 3, 号 1, p. 1-5, 発行日 1997-04 |
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出版者 | ||||||
言語 | ja | |||||
出版者 | 日本食品科学工学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1341-7592 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11267620 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | http://doi.org/10.3136/fsti9596t9798.3.1 | |||||
権利 | ||||||
権利情報 | 社団法人日本食品科学工学会 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
著者版フラグ | ||||||
値 | publisher |