The Annual Meeting of the Japan Society of Cookery Science, 2002
Conference information
Host: The Japan Society of Cookery Science
Studies on expansion cooking of rice flour (Part 2)
Effects of Addition of Erythritol and Silk fibroin gel on Steamed Castella
Keywords:
steamed castella,
freeze-thaw stability,
Erythritol,
physical property,
silk fibroin gel,
expansion rate
Pages 22
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