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 : 2D-a4
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of air bubbles on the characteristics of French meringue.
*Tomoko Miyashita, yoko Kunimasa, Keiko Nagao
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Keywords: French meringue, air bubbles, whipping time, physical property, difficulty in swallowing
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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