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 : 2B-a2
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of steaming on lipid distribution and rheological properties of yolk and cream-rich custard pudding
*Satomi Nomura, Sumi Sugiyama, Masataka Ishinaga
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Keywords: custard pudding, egg yolk, cream, lipid, rheology
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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