Cooking properties of sponge cake made from soymilk and rice flour.

Abstracts of Annual Congress of The Japan Society of Home Economics

66th Annual Congress of The Japan Society of Home Economics

Session ID : 2P-20

DOI https://doi.org/10.11428/kasei.66.0_55

Conference information

Host: The Japan Society of Home Economics

Poster Session, May 24, Housing

Cooking properties of sponge cake made from soymilk and rice flour.

*Michiko Tsuji, Miho Ogasawara, Atsumi Hayakawa, Keiko Fujii

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Keywords: soymilk, rice flour, sponge cake, foam, foaming properties, physical properties

CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]

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© 2014 The Japan Society of Home Economics

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