Presentation Information

[P122]Physicochemical, aroma, and sensory properties of bread with coffee silverskin

*Mai Ito¹, Maki Asano², Hirokazu Fuzii², Masaharu Yamada³, Teppei Imaizumi^4,5, Takahisa Nishizu^4,5 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. KEY COFFEE INC, 3. School of Advanced Engineering, Kogakuin Univ., 4. Faculty of Applied Biological Sciences, Gifu Univ., 5. Preemptive Food Research Center, Gifu Univ.)

Keywords:

Coffee Silverskin,Bread,Upcycling,Sensory Evaluation,Flavor Analysis

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