[2Lp01~09] 豆、イモ、その他食品

4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2Lp06] Emulsifying Properties of Common Bean (Phaseolus vulgaris L.) and its Application for Food

*Nobuko Egi¹, Rieko Hirose¹, Kazuko Hirao¹, Kyoko Saio¹ (1. Aikoku Gakuen Junior College)

Keywords:

Common Bean,Lectin,Enzyme-hydrolysis,emulsion,beaked cake