A‐7,8,9,10

[A-7, Y-8] 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