〇Haruki Takahashi¹, Ryutaro Morita², Satoko Miura¹, Naoko Crofts¹, Naohiro Aoki², Hiroshi Fukayama³, Naoko Fujita¹ (1. Facult. Biores. Sci., Akita Pref. Univ., 2. Lab. Crop. Sci., Gradu. Sch. Agric. Life Sci., Univ Tokyo, 3. Lab. Trop. Crop Sci., Gradu. Sch. Agric. Sci., Kobe Univ)

〇Satoko Miura^1,2, Naoko Crofts¹, Ryutaro Morita³, Yuko Hosaka¹, Naoko Oitome¹, Misato Abe¹, Naoko Fujita^1,2 (1. Facult. Biores., Akita pref. Univ. , 2. Starch Technologies Co., LTD, 3. Grad. Sch. Agri. Sci., Tokyo Univ.)

〇Ida Tamami¹, Crofts Naoko¹, Miura Satoko¹, Hosaka Yuko¹, Matsushima Ryo², Fujita Naoko¹ (1. Fac. Bioresour., Akita Pref. Univ., 2. IPSR., Okayama Univ.)

〇Naoko Crofts¹, Momoka Nagashima¹, Kyoko Ishikawa¹, Naoko Fujita¹ (1. Akita Pref. Univ.)

〇Naoko Fujita^1,2, Naoko Crofts¹, Satoko MIura^1,2, Yuko Hosaka¹, Naoko Oitome¹, Masami Ono^1,2, Yasunori Nakamura^1,2 (1. Facult. Biores. Sci., Akita Prefectural University, 2. Starch Technologies Co., LTD.)

〇Maiko Iwano¹, Shinya Kanazawa¹, Rana Md Masud¹, Marouane Baslam², Shigeru HanamataShigeru², Takeshi Takamatsu³, Kazuhiko Sugimoto⁴, Toshiaki Mitsui^1,2 (1. Guraduate school of Science and Technology Niigata university, 2. Faculty of Agriculture Niigata University, 3. Takara Bio Inc, 4. Institute of Crop Science NARO)

〇Marouane BASLAM¹, Saho NAMBO², Yuki UMETANI¹, Mitsutaka NIKURA¹, Toshiaki MITSUI^1,2 (1. Department of Biochemistry - Faculty of Agriculture - Niigata University, 2. Graduate School of Science and Technology - Niigata University)

〇Chihiro Honda¹, Ryo Katsuta^1,2, Ayane Mamiya³, Hitoshi Shindo^1,3, Masaru Hosaka^1,3, Tomoo Nukada², Masafumi Tokuoka^1,3 (1. Department of Fermentation Science and Technology, Graduate School of Agriculture, Tokyo University of Agriculture, 2. Department of Chemistry for Life Sciences and Agriculture, Faculty of Life Sciences, Tokyo University of Agriculture, 3. Department of Fermentation Science, Faculty of Applied Biosciences, Tokyo University of Agriculture)

〇Yuka Kubota¹, Kanae Ashida², Naoyoshi Inouchi¹ (1. Fukuyama University Faculty of Life Science and Biotechnology, 2. Institute of Crop Science, NARO)

〇Kanae Ashida¹, Yuka Kubota², Naoyoshi Inouchi² (1. Institute of Crop Science, NARO , 2. Fukuyama Univ.)

〇Takumi Nakagawa¹, Hiroki Takeshita¹, Katsuhisa Tokumitsu¹ (1. Graduate School of Engineering, University of Shiga)

〇Makoto Kawaguchi^1,2, Akira Fuzioka³, Masahiro Mizuno⁴, Jun Hosoi⁵, Atsushi Kiyosawa⁶, Yoshihiko Amano⁴ (1. THE UNIVERSITY OF NAGANO Department of Food and Health Science , 2. SHINSHU UNIVERSITY Department of Biomedical Engineering, 3. SHINSHU UNIVERSITY Materials Chemistry, 4. SHINSHU UNIVERSITY Materials Chemistry Faculty of Engineering, 5. A GENERAL SURVEY OF AGRICULTURAL EXPERIMENT STATIONS, 6. NAGANO VEGEYABLE AND ORNEMENYAL CROPS EXPERIMENT STATIONS)

〇Masahiro Kuwahara¹, Tomoya Hamada², Kiyotuna Toyohara², Yuka Kubota¹, Naoyoshi Inouchi¹ (1. Fukuyama University, Faculty of Life Science and Biotechnology, 2. Teijin Ltd.)

〇Kosuke Fuziwara Fujiwara¹, Hitoshi Naitou², Mayumi Kikuta³, Tomoko Konndou⁴, Kazuko Hirao⁵, Hiroshi Ehara³, Takashi Mishima¹ (1. Facuty of Bioresoureces, Mie university, 2. Kurashiki University of Science and the Arts, 3. Nagoya university, 4. Kyoritsu Women's university, 5. Aikoku Gakuen Junior College)

〇Yuji Honda¹, Mari Okano¹, Yasuhiro Saito¹ (1. Ishikawa Prefectural University)

〇Misa Onishi¹, Takumi Taguchi¹, Miho Sato², Hideyuki Yamaguchi², Noriko Miwa², Takahisa Nishizu¹, Nakako Katsuno¹ (1. Gifu University Graduate School of Natural Science and Technology, 2. AJINOMOTO Corporation)

〇Rika Sumida¹, Yoshio Hagura¹, Kiyoshi Kawai¹ (1. Hiroshima Univ.)

〇Tomoko Sasaki¹ (1. National Agriculture and Food Research Organization)

〇Yasuhiro Saito¹, Hiroki Takagi¹, Yuji Honda¹ (1. Ishikawa prefectural university )

〇Kanokwan Khamdee¹, Seiko Ito¹, Eiko Arai¹ (1. Univ. Shizuoka)

〇Nao Yamanouchi¹, Ami Tanaka¹, Keiko Fujii¹ (1. japan women's university )

〇Junko Matsuki¹, Masahisa Wada^2,3, Tomoko Sasaki¹, Koichi Yoza^4,1, Hideo Maeda⁵, Ken Tokuyasu¹ (1. Food Res. Inst., NARO, 2. Kyoto Univ., 3. Kyung Hee Univ., 4. Kagoshima Osumi FTDC, 5. Inst. Crop Sci., NARO)

〇Jiamin Yang¹, Chiaki Ichikawa¹, Daitaro Ishikawa², Tomoyuki Fujii¹ (1. Touhoku Univ., 2. Fukushima Univ.)

〇Hiroki Yoshida¹, Tomonori Koda¹, Yuki Aizawa¹, Taichi Nisio¹, Akihiro Nishioka¹ (1. Nishioka Laboratory)

〇Takumi Taguchi¹, Misa Onishi¹, Miho Sato², Hideyuki Yamaguchi², Noriko Miwa², Nakako Katsuno¹, Takahisa Nishizu¹ (1. Gifu University Graduate School of Natural Science and Technology , 2. AJINOMOTO Corporation)

〇Ayaka Kikuchi¹, Masahiro Mizuno², Atsushi Toyoda³, Yoshihiko Amano² (1. Shinshu University, Fuculty of Engineering, Technical Division, 2. Shinshu University, Fuculty of Engineering, 3. Nagano Prefecture General Industrial Technology Center)

〇Iori hara¹, Nakako Katsunoa¹, Takahisa Nishizu¹ (1. Gifu University)