Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2011
Session ID : B1p-16
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Host: The Japan Society of Cookery Science

Poster Presentation
Difference of the quality of spaghetti is boiled with an gas range and the induction heating cooker
*Yumi Kobayashi, Yuko Kawahara, Yasuko Kuwano, Masahiko Tatsuo, Yasushi Yamada, Kunihito Kato, Noriko Ogawa
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Keywords: Gas Heating, Induction Heating, Spaghetti, Boiling, Quality
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[in Japanese]
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© 2011 The Japan Society of Cookery Science
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