Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[2Jp] Processing, Manufacturing technology
Preparation of a rich taste emulsion like cream using soybean protein and elucidation of protein components involved in the emulsification.
*Runa YoshidaRyo OkuzonoKazunobu TsumuraMasahiko SamotoAkihiro Nakamura
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CONFERENCE PROCEEDINGS FREE ACCESS

Pages 133-

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[in Japanese]
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© 2024 Japanese Society for Food Science and Technology
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