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

Characterization of high protein buckwheat flour
Hiroyuki Tomotake, Hiroshi Ohinata, Tokio Yamazaki, Hideyuki Karasawa, Jun Kayashita, Norihisa Kato
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Keywords: protein, buckwheat flour, physicochemical properties
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Pages 35

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