[A] 澱粉

[A-22] Association of Branched Dextrin in water for screening of additives affecting starch gel properties

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)