Abstract
The apparent viscosity development after onset of steady shear flow was measured at 90°C 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. © 1990, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.
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CITATION STYLE
Isono, Y., Okamura, E., Fujimoto, T., Hashimoto, Y., & Watanabe, T. (1990). Nonlinear Viscoelastic Properties of Mochi Cake. Agricultural and Biological Chemistry, 54(11), 2949–2952. https://doi.org/10.1271/bbb1961.54.2949
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