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 : 2A-p6
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Host: The Japan Society of Cookery Science

Research Oral Presentations
Effects of the difference in grain size of rice flour on the properties and tastes of rice flour cakes
*Etsuko Izumo, Setsuko Yamada, Hitoshi Mitsumori, Youko Konno
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Keywords: rice flour, taste, property
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[in Japanese]

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© 2004 The Japan Society of Cookery Science
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