Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2004
Session ID : 1C-a6
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Host: The Japan Society of Cookery Science

Research Oral Presentations
The cooking properties of mitarashi-dango's tare made from hydroxypropylated wheat starch
Kazuko Hirao, *Yoko Yoneyama, Tomoko Hamanishi, Setsuko Takahashi
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Keywords: hydroxypropylated wheat starch, mitarashi-dango, physical properties, sensory evaluation, freeze-thaw stability
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[in Japanese]
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© 2004 The Japan Society of Cookery Science
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