The 71th Annual Meeting of JSFST

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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)

[3Kp] Physical property of food

Sat. Aug 31, 2024 2:30 PM - 5:00 PM Room K (2F N206)

座長:松宮 健太郎(京都大学)、佐藤 之紀(弘前大学)、津村 和伸(摂南大学)

4:30 PM - 4:45 PM

[3Kp-09] Analysis of Surface Starch Gelatinization and Quantification of Smoothness in Chinese Noodles

*Kota Ogawa1, Shota Koyama2, Yoshimasa Tsujii2 (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric.)

Keywords:Chinese noodles, Physical property, Gelatinization

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