[P1～18]穀類・でんぷん

[P-12] Effects of differences in barley flour varieties, pearling and milling conditions on tempura quality

*Asuka Taniguchi¹, Yurika Fujimoto¹, Shiori Mikami¹, Yusuke Ban², Keita Kato², Tatsuya M Ikeda², Miwako Ito², Rie Kobayashi¹ (1.Tokyo Kasei University, 2.Western Region Agricultural Research Center, National Agriculture and Food Research Organization)

Keywords:barley flour, tempura, quality evaluation, palatability