Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 1B-a3
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Host: The Japan Society of Cookery Science

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Effect of temperature history during cooking on the amount of chemical components in barley grain
*Saori Sugawara, Midori Kasai
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Keywords: cooked barley, temperature history, total sugar, reducing sugar, free sugars
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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