Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[2Kp] Processing, Manufacturing technology
The effect of temperature of cooked rice on texture and molding properties
*Wataru MukaimineHiroshi OkadomeTomoya Okunishi
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Keywords: cooked rice, rice ball
CONFERENCE PROCEEDINGS FREE ACCESS

Pages 149-

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[in Japanese]
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© 2024 Japanese Society for Food Science and Technology
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