Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2004
Session ID : 2C-p6
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Host: The Japan Society of Cookery Science

Research Oral Presentations
Textural properties-microstruture relationship in process of manufacturing shimi-konjak immersed in calcium hydroxide solution
*Atsuko Watanabe, Hiro Ogosi
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Keywords: shimi-konjak, calcium hydroxide solution, textural properties, microstructure
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[in Japanese]

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© 2004 The Japan Society of Cookery Science
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