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 : 2P-59
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Host: The Japan Society of Cookery Science

Poster Presentation
Effects of ingredients on the physical properties of a blanc-mange type of starch gel
Naoko Komenami, *Chihiro Matsuzawa, Shino Fukushima, Sayumi Yoshida, Ayako Goto, Yomiko Yoshino, Tomoko Fujimura-Ito
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Keywords: starch gel, hardness, cohesiveness, adhesiveness, elderly
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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