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Oral presentation

A 食品成分，食品分析（Food Ingredients, Food Analysis）

[3Bp] Other ingridients, Sensibility evaluation, Organoleptic evaluation

Sat. Aug 31, 2024 2:15 PM - 4:45 PM Room B（S3） (3F N322)

座長:清水宗茂(東海大学)、豊泉友康(静岡農林技研茶研センター)、杉浦実(同志社女子大学)

2:45 PM - 3:00 PM

[3Bp-03] Effect of freezing temperature on the richness of low carbohydrate ice cream

*Dai SAKAMOTO¹, Hajime IWAI¹, Hajime INOUE¹ (1. MORINAGA MILK INDUSTRY CO.,LTD)

Keywords:ice cream, freezing, low carbohydrate

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