RECENT PROGRESS IN FOOD TEXTURE RESEARCH IN JAPAN
作者:
SACHIO MATSUMOTO,
期刊:
Journal of Texture Studies
(WILEY Available online 1975)
卷期:
Volume 5,
issue 4
页码: 373-398
ISSN:0022-4901
年代: 1975
DOI:10.1111/j.1745-4603.1975.tb01106.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
AbstractThis paper reviews the original work on food rheology and texture published by Japanese authors and integrates advances made in many areas of food science in Japan. The contents are divided into four sections: description of the native Japanese foods tested, experimental techniques for studying food rheology and texture, rheological properties of specific foodstuffs, and other research on the textural quality of foods.
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