Abstracts of Annual Congress of The Japan Society of Home Economics
61st Annual Congress of The Japan Society of Home Economics
Session ID : 2E-4
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Host: The Japan Society of Home Economics

Effect of added egg yolk or cream on the rheological properties and the lipid distribution of the custard pudding
*Satomi NOMURA, Sumi SUGIYAMA, Risa YASUI, Sumire TANAKA, Haruka TADA, Masataka ISHINAGA
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Keywords: Custard pudding, Dynamic viscoelasticity, Flow curve, Egg yolk, Cream, Lipid
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[in Japanese]

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© 2009 The Japan Society of Home Economics
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