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-p8
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Host: The Japan Society of Cookery Science

Oral
Effect of pressure-shift-freezing on the texture and structure of two kinds of agar gel
Ai Teramoto, *Yuri Jibu, Michiko Fuchigami
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Keywords: agar, gel, high pressure, freezing, visco-elasticity, trehalose
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[in Japanese]

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© 2005 The Japan Society of Cookery Science
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