- 著者
- ISONO Yoshinobu OKAMURA Emiko FUJIMOTO Teruo HASHIMOTO Yutaka WATANABE Toshiyuki
- 出版者
- 社団法人日本農芸化学会
- 雑誌
- Agricultural and Biological Chemistry (ISSN:00021369)
- 巻号頁・発行日
- vol.54, no.11, pp.2949-2952, 1990-11-23
- 被引用文献数
- 2 3
The apparent viscosity development after onset of steady shear flow was measured at 90℃ for the various samples of mochi cake prepared by a kneading or a stamping method. The typical mochi cake samples showed clear stress overshoot phenomena. The results agreed well with those in a sensory test. This indicates the present nonlinear viscoelastometry is very effective for characterization of mochi cake.