Presentation Information
[PP39]Suppression and Mechanism of Freeze-Thaw-Induced Changes in the Appearance and Texture of Creams
*Yohei Matsumoto1, Rinka Harada2, Hideki Sakai2, Kenichi Sakai2 (1. Milbon co., Ltd., 2. Tokyo University of Science)
Keywords:
α-Form hydrated crystal,α-Gel,freeze-thaw
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