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 : 2P-26
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Host: The Japan Society of Cookery Science

Poster Presentation
Utility of buckwheat noodle with added arum root gel as cooked noodle
*Mizue Sawada, Rie Awatsuhara, Kaori Hosoda, Kouichi Tsuchida, Keiko Nagao
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Keywords: buckwheat noodle, arum root gel, cooked noodle, rupture property, rutin, sensory test
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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