Effect of Functional Saccharide Sweeteners Erythritol on the Properties of Pudding

Abstracts of the Annual Meeting of the Japan Society of Cookery Science

The Annual Meeting of the Japan Society of Cookery Science, 2005

Session ID : 2C-p6

DOI https://doi.org/10.11402/ajscs.17.0.86.0

Conference information

Host: The Japan Society of Cookery Science

Oral

Effect of Functional Saccharide Sweeteners Erythritol on the Properties of Pudding

*Noriko Hanasaki, Sachiko Ohkita, Taeko Kuragano, Yoshiko Wada

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Keywords: Functional Saccharide Sweeteners, Erythritol, Pudding, Creep, DSC

CONFERENCE PROCEEDINGS FREE ACCESS

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Abstract

[in Japanese]

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© 2005 The Japan Society of Cookery Science

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