Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[2Lp] Physical property of food
ιPhysical properties of custard cream with carrageenan-added resistant starch and its effects on microstructure
*shimayama wakanakunitomo manahori kouitioota naoko
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Keywords: ιcarrageenan
CONFERENCE PROCEEDINGS FREE ACCESS

Pages 152-

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