Authors: MORITAKA H NAITO S NISHINARI K ISHIHARA M FUKUBA H

Citation: H. Moritaka et al., EFFECTS OF VARIOUS INGREDIENTS ON THE TEXTURE OF MILK JELLY, Journal of texture studies, 29(4), 1998, pp. 387-396

Authors: KURATA S FUKUBA H

Citation: S. Kurata et H. Fukuba, CHARACTERISTIC PROPERTIES OF GEL-FORMING SUBSTANCES IN WATER EXTRACT FROM AIGYOKUSHI SEEDS, J JPN SOC F, 42(2), 1995, pp. 127-130

Authors: MORITAKA H NISHINARI K TAKI M FUKUBA H

Citation: H. Moritaka et al., EFFECTS OF PH, POTASSIUM-CHLORIDE, AND SODIUM-CHLORIDE ON THE THERMALAND RHEOLOGICAL PROPERTIES OF GELLAN GUM GELS, Journal of agricultural and food chemistry, 43(6), 1995, pp. 1685-1689

Authors: MORITAKA H NISHINARI K NAKAHAMA N FUKUBA H

Citation: H. Moritaka et al., EFFECTS OF AMMONIUM-SALTS ON THE RHEOLOGI CAL AND THERMAL-PROPERTIES OF GELLAN GUM GELS, J JPN SOC F, 41(10), 1994, pp. 662-669

Authors: MORITAKA H NISHINARI K NAKAHAMA N FUKUBA H

Citation: H. Moritaka et al., EFFECTS OF SUCROSE, GLUCOSE, UREA AND GUA NIDINE-HYDROCHLORIDE ON THERHEOLOGICAL PROPERTIES OF GELLAN GUM GELS, J JPN SOC F, 41(1), 1994, pp. 9-16