Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2005
Session ID : 2B-a3
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Host: The Japan Society of Cookery Science

Oral
Effect of the mixture ratio of brown and white rice and water on physical properties and sensory evaluation of brown rice
*Yoriko Tezuka, Yasuko Nishizawa, Kazuko Hirao, Tomoko Hamanishi, Setsuko Takahashi
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Keywords: brown rice, low-amylose rice, water absorption, physical properties, sensory evaluation
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[in Japanese]

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© 2005 The Japan Society of Cookery Science
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