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 : 1B-a3
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of gum on physical properties, structures and digestibility of Udon
*Takao Nagano
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Keywords: Udon, physical properties, digestibility
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2007 The Japan Society of Cookery Science
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