Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2013
Session ID : 1C-a2
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Host: The Japan Society of Cookery Science

Oral Presentation
Physical parameter of crumb derived from American Association of Cereal Chemists (AACC) method, and involvement in simulation of finger-tip sense and of bite sense.
Chika Imura, *Yukinori Sato
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Keywords: Bread, crumb, firmness
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[in Japanese]
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© 2013 The Japan Society of Cookery Science
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