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

Properties of cooked liang-fen from tartary-buckwheat and buckwheat
Norikazu Matsumoto, Hiroshi Yanagisawa, Yuji Watanabe
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Keywords: tartary-buckwheat, buckwheat, liang-fen, rutin, chemical constituents, texture
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Pages 36

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