Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2012
Session ID : 1A-a1
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Host: The Japan Society of Cookery Science

Oral Presentation
Release of sucrose from agar gels containing sucrose and the sweetness intensity
Yang Kung, Wang Zheng, *Katsuyoshi Nishinari, Hiroe kikuzaki, humiyo Hayakawa, Kaoru Koyama
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Keywords: agar gels, sucrose, release, rheological properties, sweetness intensity
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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