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 : 1C-a6
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Host: The Japan Society of Cookery Science

Oral Presentation
Relationship between softening and pectic substances of potatoes (may queen) during cooking
*Hiroko Kuwada, Ai Teramoto, Yuri Jibu, Mayumi Tabuchi, Sachiko Makio, Michiko Fuchigami
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Keywords: potato, pectin, texture, structure
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[in Japanese]
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© 2010 The Japan Society of Cookery Science
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