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Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[2Lp] Physical property of food

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room L (2F N205)

Chair:Shingo Matsukawa, Naoko Ohta

3:15 PM - 3:30 PM

[2Lp-02] ιPhysical properties of custard cream with carrageenan-added resistant starch and its effects on microstructure

*shimayama wakana¹, kunitomo mana¹, hori kouiti², oota naoko¹ (1. nihon univercity, 2. tokyo institute of technology)

Keywords:ιcarrageenan

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