Presentation Information
[I2_H5-P403-05]Nanostructure Change in the Initial Process of Coagulation and Ripening of Gouda Cheese
*Yuko Nasuda1, Masato Ohnuma1, Takashi Tochihara2, Isamu Kaneda2 (1. Hokkaido Univ. (Japan), 2. Rakuno Gakuen Univ. (Japan))
Keywords:
Cheese,Nano structure,CCP,SAXS,Dairy product