[P29～37]野菜・果物

[P-34] Thickening and cooking characteristics of heated suspensions of commercial micronized agricultural foods

*Yoko Tanisawa¹, Eri Udono², Midori Kasai², Kentaro Matsumiya³, Yasuki Matsumura³ (1.Koshien University, 2.Ochanomizu University (Former), 3.Kyoto University)

Keywords:commercial particles , agricultural food, heated suspension