Session20-41Even Number

[PP24] Physical Characterization of Plant-Based Cream Cheese Prepared with Blended Vegetable Oils

*ZHIYING LI¹, Satoru Ueno¹, TOKUNARI MATSUI², Haruhiko Koizumi¹ (1. Hiroshima University, Graduate School of Integrated Sciences for Life, Program of Food and AgriLife Science, 2. Rokko Butter Co., Ltd.)

Keywords:

Plant-Based Cream Cheese,Lipid Crystals,Melting Behavior