[A] 澱粉

[A-25] Evaluation of retrogradation for cooked rice by method of adding water in X-ray diffraction

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)