[3KHp] 加工，製造技術

3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[3KHp04] Development of high-quality soymilk whipped cream and changes in aroma compounds induced by pH adjustment of soymilk

*Masayuki MATSUNO¹, Atsushi IKEGAYA², Kazuya MURAKAMI³, Makoto SHIMOYAMADA³ (1. Shizuoka Industrial Research Institute, 2. Shizuoka Professional University Junior College of Agriculture, 3. University of Shizuoka)

Keywords:

soymilk,whipped cream,pH,GC-MS

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