Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2003
Session ID : 1D-a2
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Host: The Japan Society of Cookery Science

The general usage and changes of kagoshima satsumaimo
changes improvements in the use and varieties of kagoshima satsumaimo
*Kogiku Takehara, Etuko Hukusiyama, Suzuko Hokanisi, Kazuko Tokuda, Tomoko Sinndou
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Keywords: satsumaimo(sweet potato), variety, change, starch, shochu, for natural cooking methods
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[in Japanese]
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© 2003 The Japan Society of Cookery Science
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