Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Japan Society Cookery Science
Session ID : 1P-24
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Host: The Annual Meeting of the Japan Society of Cookery Science, 2015

Poster Presentation
Preparation method and quality of pao de queijo with breadfruit flour
*Hiiroko Suzuno, Satoko Akiyama, Masayo Ikeda, Hiroshi Ishida
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Keywords: breadfruit, pao de queijo, quality, sensory evaluation, hardness
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[in Japanese]
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© 2015 The Japan Society of Cookery Science
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