Presentation Information

3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2KDp02w054]Texture Evaluation of Shiitake-Derived β-Glucan Jelly

*Ruka Toyoda¹, Ikumi Yamashita¹, Yoko Nitta² (1. Humanities and Sciences, Graduate School, Ochanomizu University, 2. Natural Science Division, Ochanomizu University)

Keywords:

lentinan,gelling agent,polysaccharide,sensory evaluation

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