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ảnh hưởng của tiền xử ly nhiệt đến sự thay đổi cấu trúc của cà rốt...

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Noriko Kato, AI Teramoto and Michiko Fuchigami Pectic substance degradation and texture of carrots as affected by pressurization.

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Michiko Fuchigami, Koichi Miyazaki, Noriko Kato, Al Teramoto. Histological Changes in High-Pressure-Frozon Carrots. J Food. Sci. 62 (4):

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... A M,Editor,Marcel Dekker,New York, ,1995; [10]K S Michiko Fuchigami,Ai Teramoto.Texture and structure of high pessure frozen gellan gum gel[J].

Effects of high pressure with the addition of sugar-alcohol on the...

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Teramoto a, Yuri Jibu b, Hiroko Kuwada c, Yasumi Kimura c, Kayoko Ishii c, Michiko Fuchigami c a Department of Health and Nutrition, Kanto Gakuin University, ...

Scilit | Article - Relationship between Pectic Substances and Strand...

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Kayoko Ishii, Ai Teramoto, Hiroko Kuwada, Chihiro Nakazaki, Yuri Jibu, Mayumi Tabuchi, Michiko Fuchigami. Published: 28 August by David Publishing ...

Texture and structure of pressure-shift-frozen agar gel with high...

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Michiko Fuchigami, -pu.ac.jp. autor. Ai Teramoto. autor. Yuri Jibu. Bibliografia. 1. Armisen, R. (1999). Ch. 1. Agar. In A. Imeson (Ed.), Thicking ...

Trehalose and hydrostatic pressure effects on the structure and...

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... pressure effects on the structure and sensory properties of frozen tofu (soybean curd). more. COLLAPSE. Michiko Fuchigami, Noriko Ogawa, Ai Teramoto.

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