Relationship between the different maturation of <I>Dinagon Azuki</I> and cooking preparations

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 : 2B-p6

DOI https://doi.org/10.11402/ajscs.21.0.1055.0

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Host: The Japan Society of Cookery Science

Oral Presentation

Relationship between the different maturation of Dinagon Azuki and cooking preparations

Motoko Matsui, *Maya Inamura, Eri Tanabe, Noriyuki Furutani, Tetsuya Asida, Terumi Aiba, Keiko Tomita, Kimiko Ohtani

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Keywords: azuki, maturation, cooking preparation

CONFERENCE PROCEEDINGS FREE ACCESS

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Abstract

[in Japanese]

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© 2009 The Japan Society of Cookery Science

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