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-p5
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Host: The Japan Society of Cookery Science

Oral Presentation
Effects of gluten addition in rheological properties and in preference components of buckwheat flour batter
*Rie Awatsuhara, Nanase Takazawa, Osamu Nikaido, Keiko Nagao
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Keywords: rutin, gluten, dynamic viscoelasticity, differential scanning calorimetry, quercetin, colorimetrical measurement
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[in Japanese]
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© 2007 The Japan Society of Cookery Science
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