The Annual Meeting of the Japan Society of Cookery Science, 2007
Session ID : 2B-a4
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
A processing of Kasutera using rice flour
Change of preference with blending proportion of nonglutinous and glutinous rice flours
*Kahori Osaka, Kumiko Nagashima, Yuriko Kanetake, Yukako Abe, Ayako Maeda, Yoko Ozawa, Toshiko Fukunaga, Mei-hui Chin
Author information
Keywords:
nonglutinous rice flour,
glutinous rice flour,
Kasutera,
female university students,
texture,
sensory evaluation
Details
