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 : 2B-a1
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Host: The Japan Society of Cookery Science

Oral Presentation
Characteristics of soy milk foam by blowing microbubble
(3) Effects of foam production methods on foam stability and bubble size growth
*Mitsuyo Tsuge, Hiro Ogoshi
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Keywords: microbubble, soy milk, foam stability, bubble size growth
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[in Japanese]

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© 2010 The Japan Society of Cookery Science
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