[P1～18]穀類・でんぷん

[P-1] Effect of heating temperature on physical properties and resistant starch content in wheat flour/resistant starch mixtures

*Ryoko Shimada^1,2, Mayumi Tamada³, Kasumi Kashii³, Miki Yoshimura^1,2 (1.University of Hyogo , 2.Research Institute for Food and Nutritional Sciences, 3.University of Hyogo (Former))

Keywords:resistant starch, gel, physical properties