Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2014
Session ID : 1D-a5
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Host: The Japan Society of Cookery Science

Oral Presentation
Effects of milk fat cream or rapeseed oil addition on the textural properties of omelet and its lipid distribution
*Tomoko Asai, Sumi Sugiyama
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Keywords: egg, milk fat cream, rapeseed oil, lipid
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[in Japanese]
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© 2014 The Japan Society of Cookery Science
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