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 : 2A-11
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of cooling rate on physical property of sodium gellan gum
*Hatsue Moritaka, Takahiro Funami, Tomomi Miyashita, Yuki Sugimoto
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Keywords: cooling rate, gellan gum, storage modulus, sodium chloride, loss modulus
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[in Japanese]
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© 2008 The Japan Society of Cookery Science
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