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

Oral Presentation
The trial production of the kombu cake aiming at control of a blood glucose levels
Physical properties and sensory evaluation
*Hitomi Fukuda, Mika Kono, Sonomi Okuno, Michiko Katsukawa
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Keywords: blood glucose levels, kombu powder, sensory evaluation, physical properties
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[in Japanese]
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© 2013 The Japan Society of Cookery Science
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