[若手の会] 若手の会

[3KHp05w140] Improving the Texture of Plant-Based Yogurt Through the Addition of Polyphenols

*Natsumi Koshika¹, Tagami Kiwako¹, Oka Daiki², Suzuki(Takanashi) Minoha³, Asada Kouhei³, Noguchi Tomohiro⁴ (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric., 3. Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd., 4. FPC, Fac. Appl. Biosci. Tokyo Univ. Agric.)