[P1～18]穀類・でんぷん

[P-2] Physical properties and palatability of high-amirose corn starch mixed cookies

*Miki YOSHIMURA^1,2, Saki NISHIMIYA³, Ryoko SHIMADA^1,2 (1.University of Hyogo, 2.RIFNS, 3.former University of Hyogo)

Keywords:physical property, palatability, high-amirose corn starch, rice flour