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-p5
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of shape and touch of tea ball on the foaming characteristics of matcha
*Hiroko Ikeda, Junko Sonoda, Shin-ichi Sawamura
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Keywords: matcha, foaming characteristics, shape of tea ball, touch of tea ball
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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