Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2010
Session ID : 1B-a5
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of added egg on the dynamic viscoelasticity of the cheesecake
*Kazumasa Mizuo
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Keywords: egg white, egg yolk, dynamic viscoelasticity, cheesecake
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2010 The Japan Society of Cookery Science
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