The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 2B-a7
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
Properties of sponge cakes containing lipoxygenase-free soybean flour
*Kanako Fujino, Ikuko Hisazumi, Takushi Tokunaga, Toshimichi Maeda, Kazuki Harada, Kazuko Shimada
Author information
Keywords:
soybean,
lipoxygenase-free soybean,
sponge cake,
puffing,
sensory evaluation,
antioxidative activity
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