Presentation Information

[P121]Changes in texture and physical properties of ice cream during freezing process

*Airi Takayama¹, Naoki Kojima², Yui Sugitani², Ryoma Kashimura², Takayuki Fujiwara^1,2 (1. Chubu university・Graduate School of Bioscience and Biotechnology, 2. Chubu university ・College of Bioscience and Biotechnology)

Keywords:

Ice cream,Freezing,Overrun,cryo-SEM,Sensory evaluation

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