English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

Physical properties of the viscous material contained in natto fermented at various fermentation temperatures were investigated by dynamic viscoelasticity measurement and statistical tensile test. The viscous materials of natto prepared at .* and ./ were judged superior by sensory evaluation to those prepared at other temperatures, although no di#erences were found by the statistical tensile tests and E’ values of the dynamic viscoelasticity modulus. However, materials prepared at .* and ./ had a lower tan delta ( E /E!) value, and a negative correlation (r "*.3*) was found between sensory evaluation and tan delta values. The results suggest that the tan delta value of dynamic viscoelasticity is a useful index for evaluating the fermentative condition of natto. (Received Nov. ,3, ,**0 ; Accepted Jun. ,1, ,**1)

Physical Properties of Viscous Materials in <I>Natto</I> Prepared at Various Fermentation Temperatures