The Annual Meeting of the Japan Society of Cookery Science, 2004
Session ID : 1A-a3
Conference information
Host: The Japan Society of Cookery Science
Research Oral Presentations
Properties of rice porridge made from cooked rice differing ratios of water to raw rice and preserved conditions
Keywords:
cooked rice,
preserved condition,
rice porridge,
texture,
breaking strength,
viscosity of rice gruel
Details
