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-a3
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Host: The Japan Society of Cookery Science

Oral Presentation
Cooking properties and anti-oxidative activity of pudding with bittern added
*Kumi Sato, Yurie Ogawa, Keiko Nagao
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Keywords: bittern, pudding, color tone, mechanical property, sensory evaluation, peroxyl radical scavenging activity
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[in Japanese]
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© 2010 The Japan Society of Cookery Science
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