Changes in Properties by Boiling Heat-Treatment of Frozen-Preserved Raw Udon
山口女子大学家政学部研究報告 Volume 20
Page 29-34
published_at 1994
Title
冷凍保存した生うどんのゆで加熱による性状の変化
Changes in Properties by Boiling Heat-Treatment of Frozen-Preserved Raw Udon
Creators
Koyama Fumiko
Creators
Matsuoka Yoko
As a sample of boiled udon after long-term preservation of frozen-preserved raw udon, we observed the change of its properties and satarchi with the passage of time. The results are as follows : (1) The extensibility of boiled udon decreased in proportio
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
山口女子大学家政学部
Date Issued
1994
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]0916-7498