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 : 2C-a10
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Host: The Japan Society of Cookery Science

Oral
Boiled state and texture of buckwheat noodles made by different species buckwheat and ingredients
*Yuko Suto, Yoko Shimiya
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Keywords: buckwheat noodles, buckwheat flour, liaison, texture
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]

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© 2005 The Japan Society of Cookery Science
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