Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2008
Session ID : 1C-8
Conference information

Host: The Japan Society of Cookery Science

Oral Presentation
Comparison of textural properties on confectionery baked by using wet and dry heating, and microwave heating method
*Naoko Ibe, Syunsuke Ootubo, Atsuko Higo
Author information
Keywords: heating method, breaking property, texture, moisture absorption
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract
[in Japanese]
Content from these authors
© 2008 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Share this page
feedback
 Top