Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2006
Session ID : 1B-a6
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of sugars on the physical properties and puffing of chou paste
*Hirofumi Kado
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Keywords: chou, maltose, starch, gelatinization, puffing
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2006 The Japan Society of Cookery Science
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