Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2002
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Host: The Japan Society of Cookery Science

Effects of calcium and magnesium on gelatinization and retrogradation of tortilla made from rice flour
Hatsue Moritaka, Miki Ishihara, Shuichi Kimura, Hiroyasu Fukuba
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Keywords: rice flour, gelatinization, calcium, retrogradation, magnesium, tortilla
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Pages 31

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[in Japanese]
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© 2002 The Japan Society of Cookery Science
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