Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2008
Session ID : 1B-5
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of prolonged soaking and citric acid addition on the amount of chemical components in rice grains
*Yuka Mabashi, Tetsuya Ookura, Midori Kasai
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Keywords: rice, rice cooking, soaking, acid addition, glucose, free amino acid
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[in Japanese]
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© 2008 The Japan Society of Cookery Science
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