[Y1～17]ポスター（若手）

[Y-8, A-7] Evaluation of puffed barley starch with different methods of processing using DSC measurement

*Haruka Uchida¹, Mona Yamaoka², Saeko Morii^2,3, Kaoru Sakamoto^2,3 (1.University of Hyogo Graduate School, 2.University of Hyogo, 3.Research Institute for Food and Nutrition Sciences)

Keywords:barley, puffing, starch, differential scanning calorimetry