The Annual Meeting of the Japan Society of Cookery Science, 2004
Session ID : 2A-p1
Conference information
Host: The Japan Society of Cookery Science
Research Oral Presentations
Characteristic property of granulated sugar on cooking (part 1)
–Cooking temperature of caramel sauce–
*Kaoru SAKAMOTO, Kayoko MIURA, Yyukari TACHIBANA, Yae KOIZUMI, Harumi SAKUDA, Shiro KISIHARA
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