Effect of Gelatinization Degree Before Freezing on the Physical Properties of Green Soybean ‘Miryoku’ and ‘Yuagari-Musume’

Japan Journal of Food Engineering- Japan

doi 10.11301/jsfe.16.63

Full Text

Abstract

Available in

Categories

Manufacturing Engineering

Date

January 1, 2015

Authors

Tatsuya YAMAMOTO

Kouichiro USHIJIMA

Publisher

Japan Society for Food Engineering

Related search

The Effect of the Freezing and Thawing Methods on the Rheology and Gelatinization Ratio of Gelatinized Starch.

journal of the japanese society for cold preservation of food

English

The Effect of Growth Temperature on Gelatinization Properties of Barley Starch

Acta Agriculturae Scandinavica - Section B Soil and Plant Science

English

Effect of Farming Systems on the Spatial Variability of Soil Physical Properties and Soybean Yield

Journal of Agricultural Science

English

Effect of Annealing Process on Physicochemical, Morphological and Gelatinization Properties of Cereal Starches

Reviews in Agricultural Science

Biological Sciences

English

Studies on the Changes of the Properties of Soybean Protein by Freezing. Part II

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

Effect of Freezing on Electrical and Rheological Properties of Food Materials

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

Effect of Thinning on Cultivar Differences of Green Stem Disorder in Soybean

Plant Production Science

English

Effect of Freezing and Frozen Storage on the Properties of Actomyosin From Pinkperch (Nemipterus Japonicus)

International Journal of Current Microbiology and Applied Sciences

English

Effect of “AERBETON” on the Mechanical and Physical Properties of Concrete

International Journal of Advanced Engineering Research and Science

English