Temperature Changes of Kamaboko Accompanied by Stretching
Author:
Affiliation:
1. Department of Food Science and Technology, National Fisheries University
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/fishsci1994/62/4/62_4_573/_pdf
Reference10 articles.
1. 1) Y. Ohta and K. Maekaji: Rheological properties of konjak mannan gel. Nippon Nogeikagaku Kaishi, 55, 415-419 (1981).
2. 2) H. Nagura, H. Akabane, and N. Nakahama: Temperature depen-dence on the viscoelasticity of agar gel. Nippon Shokuhin Kogyo Gakkaishi, 31, 339-345 (1984).
3. 3) I. Takagi and W. Shimidu: Thermodynamical components in elastic force of expanding kamaboko. Nippon Suisan Gakkaishi, 38, 475-479 (1972).
4. 4) I. Takagi and W. Shimidu: Influence of starch contents upon ther-modynamical components in elastic force of expanding kamaboko. Nippon Suisan Gakkaishi, 38, 769-772 (1972).
5. 5) E. Niwa, E. -S. Chen, S. Kanoh and T. Nakayama: Entropy elasticity of food gels certified by Gough-Joule effect. Nippon Suisan Gak-kaishi, 54, 249-252 (1988).
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