Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2002
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Host: The Japan Society of Cookery Science

Effects of process whey protein on the emulsifying stability of diacylglycerol in emulsion type salad dressing preparation
Takako Koga, Syuichi Nomura, Hideaki Ohta, Yuko Koga
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Keywords: diacylglycerol, emulsion type salad dressing, process whey protein, flow behavior, emulsifying stability
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Pages 48

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[in Japanese]
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© 2002 The Japan Society of Cookery Science
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