Characterization of cook ability and organization structure of the improvement of fermented rice noodle

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-a5

DOI https://doi.org/10.11402/ajscs.21.0.1011.0

Conference information

Host: The Japan Society of Cookery Science

Oral Presentation

Characterization of cook ability and organization structure of the improvement of fermented rice noodle

*Kasumi Sato, Masashi Omori, Hiroko Nagano, Khamboonruang Chirasak, Miyuki Katoh

Author information

Keywords: fermented rice noodle, amino acid, scanning electron photomicrographs

CONFERENCE PROCEEDINGS FREE ACCESS

Details

Abstract

[in Japanese]

Content from these authors

© 2009 The Japan Society of Cookery Science

Favorites & Alerts

Related articles

Recently viewed articles

Top