A‐11,12,13,14

[A-11] Relationships between physicochemical changes and preference properties of cooked rice during short-term storage

*Chinami Ishibashi¹, Ayano Nakashima², Nao Watakabe³, Shota Tanimoto², Sumi Sugiyama² (1. Osaka Metropolitan University, 2. Prefectural University of Hiroshima, 3. Prefectural University of Hiroshima Graduate School)

Keywords:cooked rice, storage, physicochemical properties, amylose, amylopectin