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 : 2C-p1
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Host: The Japan Society of Cookery Science

Oral Presentation
Foaming Characteristics of Buku-buku-Cha by heat denaturation of protein and lipid
*Hiroko Ikeda, Junko Sonoda, Shin-ichi Sawamura
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Keywords: Buku-buku-Cha, Foaming Characteristics, Protein, Lipid
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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