A‐7,8,9,10

[A-8, Y-15] Cooking properties of gluten-free foods prepared with amaranth flour

*Shoko Onodera^1,2, Chie Kozaki², Keiko Fujii² (1. Showa Women`s University, 2. Japan Women's University)

Keywords:millet, Amaranth, gluten-free, sensory evaluation, texture properties