Abstracts of the Annual Meeting of the Japan Society of Cookery Science
2021 Annual Meeting of The Japan Society Cookery Science
Session ID : 2A-11
Conference information

Host: The Japan Society Cookery Science

Name : 2021Annual Meeting of The Japan Society Cookery Science 2021

Location : [in Japanese]

Date : September 07, 2021 - September 08, 2021

Effect of crystallization process in retrograded starches on the physical properties of gels containing varying concentrations of starch
*Chinami Ishibashi, Satoru Ueno, Shota Tanimoto, Sumi Sugiyama
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Keywords: starch, gel, retrogradation, physical property, crystaliization
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[in Japanese]
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© 2021 The Japan Society of Cookery Science
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