Effects of various ingredients on the texture of milk jelly

Journal of Texture Studies

Volumn 29, Issue 4, 1998, Pages 387-396

  Moritaka, Hatsue ^a   Naito, Shigehiro ^b   Nishinari, Katsuyoshi ^c   Ishihara, Miki ^d   Fukuba, Hiroyasu ^a  

^a SHOWA WOMEN'S UNIVERSITY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c Osaka Prefecture University   (Japan)

^d Nagano Prefectural College   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032262629     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1998.tb00811.x     Document Type: Article

References (15)

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