[P43～62]調理方法

[P-55] Mineral content and texture characteristics of pre-soaked spaghetti boiled noodles

*Ayuho Suzuki¹, Yuki Kouguchi^2,1, Yumi Ujikawa^3,1, Tomoko Watanabe⁴ (1.Chiba Prefectural University of Health Sciences, 2.Funabashi Municipal Houda Junior High School, 3.Mannanlife Co., Ltd, 4.Tokyo Shokuryo Dietitian Academy)

Keywords:pre-soaking pasta, texture of pasta, mineral content of boiled pasta, cooking changes in boiled pasta