Effect of activated enzyme in rice during soaking process on the taste of cooked rice

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 : 2B-a8

DOI https://doi.org/10.11402/ajscs.19.0.52.0

Conference information

Host: The Japan Society of Cookery Science

Oral Presentation

Effect of activated enzyme in rice during soaking process on the taste of cooked rice

*Emi Takakuwa, Toshiko Yasunobu, Masayo Mimura, Saori Kako, Yumiko Hirata

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Keywords: activated enzyme in rice, soaking process, cooked rice

CONFERENCE PROCEEDINGS FREE ACCESS

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Abstract

[in Japanese]

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© 2007 The Japan Society of Cookery Science

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