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

Oral Presentation
Sensory evaluation of baked flour starch product which is made of dough added with freeze-dried peel of a commercial orange.
*Yukinori SATO
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Keywords: orange, sensory evaluation, flour
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[in Japanese]
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© 2010 The Japan Society of Cookery Science
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