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-a4
Conference information

Host: The Japan Society of Cookery Science

Oral Presentation
Effect of mesh size of rice powder on cookery characteristics of rice noodle
*Toshiko Fukunaga, Kaholi Osaka, Kumiko Nagashima, Ryoichi Hasunuma, Ayoko Maeida, Meiwei Chen
Author information
Keywords: mesh size, rice noodle, cookery characteristics
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract
[in Japanese]
Content from these authors
© 2009 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Share this page
feedback
 Top