Presentation Information
[2KIp06w157]Quantitative analysis of foam microstructure to elucidate how egg yolk deteriorates egg white foam properties
*Kihiro Asaka1, Kazuhiro Isobe2, Kenta Arai2, Susumu Uchiyama1, Tetsuo Torisu1 (1. University of Osaka, 2. Kewpie.Co)
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