Comparison of processing and physical properties and textures of Atsuyaki egg roll and Dashimaki egg roll

Hajime Hatta

Presentation information

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)

[3Ma] Physical property of food

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room M (2F N203)

Chair:Takashi Akazawa(Miyagi University), Hajime Hatta

10:00 AM - 10:15 AM

[3Ma-05] Comparison of processing and physical properties and textures of Atsuyaki egg roll and Dashimaki egg roll

*Hajime Hatta¹, Nanase Kubo², Yoshie Ueno³ (1. Kyoto Women's University, 2. Okayama Prifectural University, 3. Egg & Poultry Research Center, NBL Co.,Ltd.)

Keywords:egg roll, texture, hardness, softness, elasticity

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