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-a3
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Host: The Japan Society of Cookery Science

Oral Presentation
The development of the mousse product for senior citizen, and evaluation of these physical properties by creep analysis.
*Shinichi Takeyama, Ryo Toyama
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Keywords: mousse, senior citizen, creep analysis
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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