Visualization of the palatable food texture of scrambled eggs~Comparison between egg products and plant based products~

Mayu Goda

Presentation information

Oral presentation

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

[3Da] Sensibility evaluation, Organoleptic evaluation

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room D (3F N324)

Chair:Yasuhiro Funatsu, Fumiyo Hayakawa

10:30 AM - 10:45 AM

[3Da-06] Visualization of the palatable food texture of scrambled eggs~Comparison between egg products and plant based products~

*Mayu Goda¹, Takayuki Yokoyama², Takashi Nakamura¹ (1. Department of Agricultural Chemistry, Faculty School of Agriculture, Meiji University, 2. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University)

Keywords:scrambled egg, food texture

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