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 : 1D-a4
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Host: The Japan Society of Cookery Science

Oral Presentation
Foam size and forming property of matcha varying with particle size and milling method
*Shin-ichi Sawamura, Masaki Ichitani, Hiroko Ikeda, Junko Sonoda
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Keywords: matcha, particle size, foaming property, foam size
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[in Japanese]
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© 2010 The Japan Society of Cookery Science
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