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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)

[3Ja] Processing, Manufacturing technology

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room J (2F N207)

Chair:Makoto Shimoyamada

9:30 AM - 9:45 AM

[3Ja-03] Physicochemical Properties of Evaporated Low-fat and High-fat Soymilk

*Shinta Shilviani¹, Masayuki Matsuno², Kazuya Murakami¹, Makoto Shimoyamada¹ (1. Univ. Shizuoka, 2. Ind. Res. Inst. Shizuoka Pref.)

Keywords:soymilk, oil body, viscosity

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