[Y1～17]ポスター（若手）

[Y-15, A-8] Cooking properties of gluten-free foods prepared with amaranth flour

*Shoko Onodera^1,2, Chie Kozaki², Keiko Fujii² (1.Showa Women`s University, 2.Japan Women's University)

Keywords:millet, Amaranth, gluten-free, sensory evaluation, texture properties