Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2007
Session ID : 1B-a5
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Host: The Japan Society of Cookery Science

Oral Presentation
Cooking and mechanical properties of bagel made from spelt wheat
*Noriko Kita, Mai Okamoto, Saori Tsuji, Hiroshi Makita, Junichiro Tanibata, Hiroyo Okura, Keiko Nagao
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Keywords: spelt wheat, wheat flour, bagel, food allegy, mechanical properties, SDS-PAGE
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[in Japanese]
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© 2007 The Japan Society of Cookery Science
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