[P1～18]穀類・でんぷん

[P-16] Characteristics of cooked rice in different cooking conditions

*Hinano Tokida¹, Chie Kozaki², Keiko Fujii² (1.Japan Woman's University The Graduate School, 2.Japan Woman's University)

Keywords:cooked rice, texture properties, rupture properties, viscoelasticity, microstructure, sensory evaluation