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 : 2C-p3
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Host: The Japan Society of Cookery Science

Oral Presentation
Effects of the amount of Ulva pertusa on the physical properties and sensory of bread
Tomoko Yamauchi, *Atsumi Koide, Atsuko Yamamoto, Kishiko Matsumoto, Kiyoko Mamiya, Tomoko Banno
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Keywords: Ulva pertusa, physical property, sensory evaluation, amount
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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