The Effect of Sesame Contents on Viscoelasticity and Microstructure of Gomatofu (Sesame Tofu).
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Development of Brown Rice Tofu and Its Physicochemical and Sensory Characteristics;Nippon Shokuhin Kagaku Kogaku Kaishi;2021-10-15
2. The Effect of Preparation Conditions on the Rheological Properties of Gomatofu (Sesame Tofu);Rheology of Biological Soft Matter;2016-11-17
3. Special feature;Bulletin of Applied Glycoscience;2012
4. Nutraceutical Functions of Sesame: A Review;Critical Reviews in Food Science and Nutrition;2007-09-27
5. The Effect of Sesame Oil Contents on the Mechanical Properties of Gomatofu (Sesame Tofu);Nihon Reoroji Gakkaishi;2005
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