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

Oral Presentation
Effects of the characteristics of gel of sol-gel mixed sample on the ease of eating
*Yuko Iwasaki, Hiro Ogoshi
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Keywords: minced food, agar-agar, commercial thickening agents, texture properties, sensory evaluation
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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