The Annual Meeting of the Japan Society of Cookery Science, 2007
Session ID : 2B-a5
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
A cookerly study on "shimi-moci" in a remote region of fukushima prefecture
*Kumiko Nagashima, Ayako Maeda, Yoko Ozawa, Toshiko Fukunaga, Ryoichi Hasunuma, Katsuhiro Dairaku, Kennan Fukushima prefecture, Mei-hui Chin
Author information
Keywords:
physical property,
shimi-mochi,
blending proportion,
nonglutinous rice powder,
glutinous rice,
freezing dry
Details
