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-a6
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Host: The Japan Society of Cookery Science

Oral Presentation
Basic cooking characteristics of rice and coarse cereal floures used as wheat substitution
*Naoko Ibe, Syunsuke Ootubo, Yoshiko Wada, Atsuko Higo
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Keywords: rice, coarse ceral flour, wheat flour, roast, breaking property, moiture absorption
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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