Presentation Information
[OB1-02]Foam firmness of meringue and adsorption behavior of egg white proteins at the air/water interface
*Youhei Kawabata1, Hiromi Miki2, Kazuhiro Akutsu3, Norifumi Yamada2 (1. Department of Food Science and Human Wellness, Rakuno Gakuen University, 2. KEK, 3. CROSS)