Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2010
Session ID : 1A-a2
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Host: The Japan Society of Cookery Science

Oral Presentation
Study on antioxidant capacity of the bread using black rice flour
*Miki Hiemori, Megumi Syouno, Hitomi Nouno, Ayuko Nagayasu, Hideaki Tsuji
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Keywords: black rice flour, antioxidant capacity, bread-making, cyanidin 3-glucoside, protocatechuic acid
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[in Japanese]
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© 2010 The Japan Society of Cookery Science
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