@article{oai:k-kentan.repo.nii.ac.jp:00001353,
 author = {大山, 重信 and 立山, 冬子 and OOYAMA, Shigenobu and TACHIYAMA, Fuyuko},
 month = {Dec},
 note = {Many methods to prevent the surface layer of "karukan" from crack formation were tried, and it was found out that the elongation of time of its ingredients mixing was effective to prevent the crack formation. View of external appearance and cross section of "karukan" made by the methods A and B (Table 1) is shown in Fig. 6・1 and 6・2. Crack can be seen in the surface layer of product A, but there is no crack formation in the case of product B. Properties of A and B are shown in Table 2～4. These data show B is softer than A in its properties. Distribution of particle size and viscosity of "karukan-ko" used in this experiment were examined by the same method tried in a previous paper", and obtained values were compared with the average values of six "karukan-ko" samples in the previous paper" . Order of dominant particle size range was the same, but the distribution pattern was somewhat different with each other (Table 5) . Generally, viscosity of the sample used in this experiment was lower than that of the six samples (Table 6), 4, KJ00000066275},
 pages = {15--24},
 title = {かるかん製造法の検討-I : 表面の割れを防止したかるかんの物性について},
 volume = {45},
 year = {1994},
 yomi = {オオヤマ, シゲノブ and タチヤマ, フユコ}
}