[A] 澱粉

[A-16] Quality change in enzyme-treated cooked rice during low temperature storage

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)