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  1. 0 資料タイプ別
  2. 01 学術雑誌論文
  1. 070 農学部
  2. 10 学術雑誌論文
  3. 10 査読済論文

Characterization of Viscoelastic Properties of Rice Cake

http://hdl.handle.net/10191/17595
http://hdl.handle.net/10191/17595
00ff3089-5b5d-4649-b2e2-a946725187d1
名前 / ファイル ライセンス アクション
ZM_3(1)_1-5.pdf ZM_3(1)_1-5.pdf (537.9 kB)
Item type 学術雑誌論文 / Journal Article(1)
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

WEKO 4855

en Watanabe, Toshiyuki

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Hashimoto, Yutaka

× Hashimoto, Yutaka

WEKO 4856

en Hashimoto, Yutaka

Search repository
Joh, Toshio

× Joh, Toshio

WEKO 4857

en Joh, Toshio

Search repository
Hayakawa, Toshiro

× Hayakawa, Toshiro

WEKO 4858

en Hayakawa, Toshiro

Search repository
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
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
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