Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2012
Session ID : 1P-54
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Host: The Japan Society of Cookery Science

Poster Presentation
Evaluation of deep-frying dough and crepe made by the use of white sorghum as a gluten free food
Yukari Kouno, *Noriko Akaishi, Keiko Nagao
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Keywords: white sorghum, wheat flour, deep-frying dough, crepe, alkaline water
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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