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 : 2C-a8
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of steaming on functionality and preferences of Broccoli during microwave heating
*Tomoko Yamaguchi, Yuko Ueshima, Tomoko Oya, Hitoshi Takamura, Teruyoshi Matoba
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Keywords: functionality, preference, Broccoli, steaming
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[in Japanese]
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© 2006 The Japan Society of Cookery Science
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