The Annual Meeting of the Japan Society of Cookery Science, 2002
Conference information
Host: The Japan Society of Cookery Science
Studies on expansion cooking of rice flour (part 1)
Effects of physical properties and sensory evaluation on steamed castella prepared from newly developed rice flours and trehalose
Kazuko Hirao, Tomoko Umekuni, Naoko Matsunaga, Tomoko Hamanishi, Setsuko Takahashi
Author information
Keywords:
newly developed rices,
steamed castella,
rice flour,
physical property,
trehalose,
sensory evaluation
Pages 21
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