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

Cooking qualities of Bagel.
Tatsue Hara, Chihiro Nakanose, Fusako Takasaki, Tomoko Umekuni, Chieko Ooya
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Keywords: Bagel, Sensory evaluation, Breaking Energy, Scanning electron microscope
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Pages 89

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