Presentation Information
[P114]Effects of polyol on the porous structure and texture for cakes
*Miyu Yamanoi1, Tomochika Sogabe2, Teppei Imaizumi3,4, Takahisa Nishizu3,4 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. B Food Science Co., Ltd., 3. Faculty of Applied Biological Sciences, Gifu Univ., 4. Preemptive Food Research Center, Gifu Univ.)
Keywords:
Polyol,Texture,Porous structure,Sponge cake
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