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 : 1E-a1
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Host: The Japan Society of Cookery Science

Oral Presentation
Cooking priperties of various varieties of green soy beans
*Karin Sugiyama, Kimiko Ootani, Noriyuki Hurutani, Yukari Muramoto, Motoko Matsui
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Keywords: green soy beans, cooking, texture
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[in Japanese]
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© 2014 The Japan Society of Cookery Science
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