[A] 澱粉

[A-14] Relationship between physical properties of commercial sago starch and degree of oxidation/bleaching

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)