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 : 1P-31
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Host: The Japan Society of Cookery Science

Poster Presentation
Effect of grinding method on lipid peroxidation in an unheated soybean-water slurry and on color of unheated soymilk
Grinding with a small stone mill, an earthenware mortar and a domestic mixer
*Hisashi Yamamoto, Takako Hirota, Mayu Ishida, Akiko Mitsuya
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Keywords: soybean, grinding, lipid, oxidation, stone, earthenware mortar
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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