The Annual Meeting of the Japan Society of Cookery Science, 2022

Presentation information

口頭発表

その他

A-21

Sat. Sep 3, 2022 3:50 PM - 4:05 PM A (A401)

座長:柳沢 幸江(和洋女子大)

3:50 PM - 4:05 PM

[A-21] Examination of a new method for the texture characteristics of thickened liquids with different thickening agents

*Tomoka Kurotobi1, Takayoshi Hoshino2, Mana Yamori3 (1. Hiroshima Shudo University, 2. (Former) Aohata Company, 3. Prefectural University of Hiroshima)

Keywords:texture, Thickening Agents, sensory analysis, apparent viscosity, SBE method

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