[P1～18]穀類・でんぷん

[P-14] Examination of rice cooking method using steam convection oven assuming concurrent cooking

*Saeko Morii^1,2, Sakamoto Kaoru^1,2 (1.University of Hyogo, 2.Research Institute for Food and Nutritional Sciences,University of Hyogo)

Keywords:Steam Convection Oven, Cooked Rice, Concurrent Cooking