[P43～62]調理方法

[P-49] Effects on texture, taste and palatability due to differences in mixing conditions in potato salad

*Nozomi Yoshioka¹, Yoshiko Tamura¹, Kiyomi Furukawa², Toshiyuki Ueji^1,2 (1.Kewpie Corporation, 2.Deria Foods Corporation)

Keywords:potato salad, mixing, texture, CATA, starch