Physical properties and sensory attribute of risotto made from brown rice

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-a4

DOI https://doi.org/10.11402/ajscs.17.0.56.0

Conference information

Host: The Japan Society of Cookery Science

Oral

Physical properties and sensory attribute of risotto made from brown rice

*Hideko Sorimachi, Kazuko Hirao, Tomoko Hamanishi, Setsuko Takahashi

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Keywords: brown rice, risotto, physical properties, tensipresser, sensory attribute

CONFERENCE PROCEEDINGS FREE ACCESS

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Abstract

[in Japanese]

Content from these authors

© 2005 The Japan Society of Cookery Science

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