Characteristics of the various rice flours with highly damaged starch by physical pulverizing without heating

Wataru Noro

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[2Kp] Processing, Manufacturing technology

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room K (2F N206)

Chair:Seiji Yamada, Akihiro Nishioka

5:15 PM - 5:30 PM

[2Kp-10] Characteristics of the various rice flours with highly damaged starch by physical pulverizing without heating

*Wataru Noro¹, Keiko Morohashi¹, Sumiko Nakamura², Ken'ichi Ohtsubo², Toshikazu Nishiwaki¹ (1. Food Research Center, Niigata Agricultural Research Institute, 2. Nigata University of Pharmacy and Medical and Applied Life Sciences)

Keywords:rice flour, damaged starch

Abstract password authentication.
Password is required to view the abstract. The password has been sent to registered participants by email.