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-p2
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Host: The Japan Society of Cookery Science

Oral Presentation
Cooking properties of steamed breads prepared with rice flour added inulin
*Atsumi Kaneoya, Reiko Masaki, Yukiko Hida, Keiko Fujii
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Keywords: inulin, rice flour, soy milk, bread, physical properties
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[in Japanese]
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© 2007 The Japan Society of Cookery Science
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