Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
72nd (2025)
Session ID : 3Bp09
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[3Bp01-09]
Effect of composition on crystallization behavior of cocoa butter substitute(CBS)
*Maho Sato, Haruhiko Koizumi, Soichi Michikawa, Saya Otsuka, Satoru Ueno
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© 2025 Japanese Society for Food Science and Technology

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https://creativecommons.org/licenses/by-nc-sa/4.0/deed.ja
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