Presentation Information
[2KIp07w158]The effect of starch polysaccharides on the condition and stability of whipped egg whites
*TAIYO KASEZAWA1, Yuya Shinagawa3, Takao Minemura2, Atsushi Kawano3, Sayuri Akuzawa2 (1. Grad. Sch. Nutri. Sci. & Food Safety, Tokyo Univ. Agric., 2. Dept. Nutri. Sci. & Food Safety, Tokyo Univ. Agric., 3. Showa Sangyo Co.,Ltd.)
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