The Annual Meeting of the Japan Society of Cookery Science, 2022

Session information

ポスター(研究発表)

穀類・でんぷん

[P1~18]穀類・でんぷん

[P-4] Basic research of rice flour gel

Effect of sugar content

*Kozue Nakatani1,4, Miki Yoshimura2,3 (1.Kansai University of Welfare Sciences, 2.University of Hyogo, 3.Research Institute for Food and Nutritional Sciences of University of Hyogo, 4.Graduate School of University of Hyogo)

[P-11] Basic research on fine rice flour

Effect of adding oil during batter preparation

*Satoko Noguchi1, Minako Tokunaga2, Keiko Nakamoto2, Kozue Nakatani3, Chizuru Yagi2, Etsuko Yamamoto4, Yasuko Yoneda5 (1.Ryukoku University Junior College, 2.Senri Kinran University, 3.Kansai University of Welfare Sciences, 4.Former Osaka Yuhigaoka Gakuen College, 5.Former Kyoto Notre Dame University, graduate school)

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