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-a1
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Host: The Japan Society of Cookery Science

Research Oral Presentations
Analysis of chef's skill by cookery science
Effect of kneading to change the microstructure of Udon noodle
*Yukiyo Katsuta, Makoto Tanabe, Chiaki Nosaka
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Keywords: chef's skill, noodle, microstructure, kneading, motion
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Abstract

[in Japanese]

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© 2004 The Japan Society of Cookery Science
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