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Bioscience, Biotechnology, and Biochemistry Volume 70, 2006 - Issue 12
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Original Articles

Rheological Characteristics of Heat-Induced Custard Pudding Gels with High Antioxidative Activity

Yuanxia SUNDepartment of Biochemistry and Food Science, Kagawa University
,
Shigeru HAYAKAWADepartment of Biochemistry and Food Science, Kagawa University
,
Huihong JIANGDepartment of Biochemistry and Food Science, Kagawa University
,
Masahiro OGAWADepartment of Biochemistry and Food Science, Kagawa University
&
Ken IZUMORIDepartment of Biochemistry and Food Science, Kagawa University
Pages 2859-2867 | Received 09 May 2006, Accepted 01 Aug 2006, Published online: 22 May 2014

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