Science of Cookery

Science of Cookery

Published by The Japan Society of Cookery Science

1,282 registered articles
(updated on March 05, 2026)

Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360

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1994 Volume 27 Issue 4

The Characteristics of Lactosucrose (LS-55 P) when Processed in Cooking (Part 1) -Effects on Physical Properties and Taste of Marshmallow- Fumiko Naito, Yoko Aoyama, Koki Fujita, Setsuko Takahashi
Studies on the Properties and Color Management of Tofu-gel added to Green Tea Powder Takahisa Minamide, Akiko Hasegawa, Akemi Hata
Preparation of the Marumero Juice Hiroshi Ito, Kouko Toyomaki
[title in Japanese] [in Japanese]

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Released on J-STAGE: April 26, 2013 | Volume 22 Issue 2 Pages 125-129
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