{"title":"Changes Over Time in Crispiness and Moisture Content of Tempura Prepared Using Barley Flour, Buckwheat Flour, and Job's Tears Flour","authors":"Asuka Taniguchi, Shunsaku Isaji, Takehito Sagawa, Rie Kobayashi","doi":"10.1678/rheology.51.65","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":19282,"journal":{"name":"Nihon Reoroji Gakkaishi","volume":"1 1","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nihon Reoroji Gakkaishi","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1678/rheology.51.65","RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MECHANICS","Score":null,"Total":0}
期刊介绍：
For the communication among the members, the journal of the Society of Rheology Japan, NIHON REOROJI GAKKAISHI (5 issues per year), was established in 1973 and it is the oldest journal on rheology in Asia. The journal contains original and review articles on rheology and related topics, information for all SRJ events, and reports of domestic/overseas meetings. Articles in Japanese as well as in English are considered for publication, not only from the members but also from the researchers outside. Papers from new emerging areas of the field are particularly welcome. The electronic version of the articles is available via the internet with an open access policy.
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