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Results: 1-6 |
Results: 6

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: ENPUKU K MORITAKA H INOKUCHI H KISU T TAKEO M
Citation: K. Enpuku et al., CURRENT-DEPENDENT KINETIC INDUCTANCE OF SUPERCONDUCTING YBACNO THIN-FILMS, JPN J A P 2, 34(6A), 1995, pp. 675-678

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

Authors: NISHINARI K HOFMANN KE KOHYAMA K MORITAKA H NISHINARI N WATASE M
Citation: K. Nishinari et al., POLYSACCHARIDE-PROTEIN INTERACTION - A RHEOLOGICAL STUDY OF THE GEL SOL TRANSITION OF A GELATIN METHYLCELLULOSE WATER-SYSTEM, Biorheology, 30(3-4), 1993, pp. 243-252
Risultati: 1-6 |