ON THE CONTRIBUTION OF STARCH TO THE CHANGE IN SWELLING OF COOKED SOMEN CAUSED BY THE STORAGE PROCESS OF TENOBE-SOMEN CALLED YAKU

被引：0
|
作者：
NISHIDA, Y
NIIHARA, R
YONEZAWA, D
机构：
[1] KYOTO UNIV, FOOD SCI RES INST, UJI, KYOTO 611, JAPAN
[2] KOCHI UNIV, FAC EDUC, NANKOKU, KOCHI 783, JAPAN
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1980年 / 27卷 / 07期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：323 / 326
页数：4
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    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1983, 30 (11): : 624 - 628
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    [J]. JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1974, 48 (04): : 231 - 238
  • [3] INHIBITORY EFFECT OF FATTY-ACIDS AND PROTEINS ON GELATINIZATION OF STARCH IN TENOBE-SOMEN
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    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1981, 28 (10): : 522 - 527
  • [4] CHANGE IN LIPID-COMPOSITION DURING YAKU AND ITS EFFECT ON TEXTURE OF COOKED SOMEN
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    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1990, 37 (10): : 779 - 785
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