The Annual Meeting of the Japan Society of Cookery Science, 2021

Presentation information

ポスター(研究発表)

穀類・でんぷん

[P1~26]穀類・でんぷん

[P-3] 信州産ソルガムきび粉の基礎特性と製パン条件の検討

*高崎 禎子1 (1.信州大)

Keywords:ソルガムきび粉、製パン、糊化特性、ガス発生

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