The Annual Meeting of the Japan Society of Cookery Science, 2005
Session ID : 2B-a10
Conference information
Host: The Japan Society of Cookery Science
Oral
Making of rice noodle with sub-materials added and its mechanical properties
—In case of red rice—
Keywords:
rice noodle,
red rice,
green gram starch,
grinded sesame,
mechanical property,
sensory evaluation
Details
