RELATIONSHIP BETWEEN STRESS-RELAXATION AND SYNERESIS OF KONJAC MANNAN GEL

被引：5

作者：

MAEKAJI, K

KAWAMURA, D

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1984年 / 48卷 / 01期

关键词：

D O I：

10.1080/00021369.1984.10866123

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：227 / 228

页数：2

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[1] STUDIES ON THE SYNERESIS OF KONJAC MANNAN GEL
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JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1981, 28 (04): : 169 - 175
[2] PEPTIZATION OF GEL OF KONJAC MANNAN
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[3] PREPARATION OF KONJAC MANNAN GEL
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[4] RELATIONSHIP BETWEEN STRESS-RELAXATION AND VISCOELASTIC PROPERTIES OF DENTAL MATERIALS
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[5] RELATIONSHIP BETWEEN THE QUALITY OF KONJAC FLOUR AND THE MOLECULAR MATTER NATURE OF KONJAC MANNAN
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[6] RELATIONSHIP BETWEEN DEGREE OF DEACETYLATION AND GELATION OF KONJAC MANNAN - KINETIC STUDY ON GELATION OF KONJAC MANNAN .3.
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[7] RHEOLOGICAL PROPERTIES OF KONJAC MANNAN GEL
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[8] Stress-relaxation properties of indica rice gel
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[9] FRACTURE PROPERTIES OF KONJAC MANNAN GEL - EFFECT OF GEL TEMPERATURE
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[10] ON STRESS-RELAXATION
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