Abstracts of the Annual Meeting of the Japan Society of Cookery Science
2021 Annual Meeting of The Japan Society Cookery Science
Session ID : P-16
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

The effects of pectin on the properties of puffed foods
*Akane Sugino, Masaru Kurokawa, Yuji Okada
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Keywords: puffed foods, pectin, viscoelasticity
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2021 The Japan Society of Cookery Science
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