[SYC3] シンポジウムC3 「輝け！東北の食品加工」

2:15 PM - 2:48 PM JST(5:15 AM - 5:48 AM UTC)

[SYC3-01] Control and evaluation of texture in food protein gels

*Takashi AKAZAWA¹ (1. Niigata Univ)

Keywords:

Texture,Protein gel,Polyphenol

Password required to view