{"title":"Texture evaluation and control of commercially available strawberry jam based on physical properties","authors":"Tomoka Kurotobi, Takayoshi Hoshino, Rino Kagoshima, Natsumi Omoto, Natsumi Jinta","doi":"10.3136/nskkk.69.417","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":" ","pages":""},"PeriodicalIF":0.1000,"publicationDate":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3136/nskkk.69.417","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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