[P1～18]穀類・でんぷん

[P-13] Development of New Pasta Noodles Using Rice Flour

ー米ゲルを添加した米粉生パスタ麺の力学的性質と構造観察ー

*Izumi Taniguchi¹, Koichi Tsutsumi¹, Yuichi Narita¹ (1.Nagoya Bunri Univ.)

Keywords:rice flour, pasta noodles, breaking test, scanning electron microscopy