Abstracts of Annual Congress of The Japan Society of Home Economics
57th Annual Congress of The Japan Society of Home Economics
Session ID : 1Ea-11
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Host: The Japan Society of Home Economics

The effects of the degree of whipping raw cream added the temperature of gelatin solution on the physical properties of "Bavarian cream"
*Tomoko Miyashita, Keiko Nagao
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Keywords: Gelatin, Whipping rew cream, Whipping time, Temperature of geratin solution, Bavarian cream, Physical properties
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[in Japanese]

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© 2005 The Japan Society of Home Economics
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