@article{oai:gifu-cwc.repo.nii.ac.jp:00000117,
 author = {道家, 晶子 and 渡辺, 優子 and Doke, Shoko and Watanabe, Yuko},
 journal = {岐阜市立女子短期大学研究紀要, Bulletin of Gifu City Women's College},
 month = {},
 note = {In order to find materials for the inhibition of the gel formation by the red pepper in konnyaku were experimented with additive.Sodium Chloride (NaCl) was the most effective additional material in the gel formation of konnyaku in which included the red pepper. Our previous research was showed the different ferrous levels between two red peppers of Japanese and Korean ones. As the cation in red peppers were disturbed the gelation of the glucomannan in konnyaku, the anion in material were needed for making the konnnyaku paste and the quantity of elastic force by the glucomannann in the good food processing.},
 pages = {59--62},
 title = {加工食品の素材に関する研究 : 蒟蒻成型に及ぼす唐辛子の影響(3)},
 volume = {62},
 year = {2012},
 yomi = {ドウケ, ショウコ and ワタナベ, ユウコ}
}