Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 1C-a3
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Host: The Japan Society of Cookery Science

Oral Presentation
Characteristic of soy milk foam by blowing microbubble
(2) Study of foam production methods on foam formation and stability
*Mitsuyo Tsuge, Hiro Ogoshi
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Keywords: microbubble, soy milk, foam formation, foam stability, drainage
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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