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 : 2B-a1
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Host: The Japan Society of Cookery Science

Oral Presentation
Quality evaluation of the buckwheat flour manufactured by instantaneous high pressure processing
*Ayumi Takemoto, Osamu Higa, Kazuyuki Naha, Ryou Matsubara, Takumi Matsui, Ken Shimojima, Katsuya Higa, Hironori Maehara, Kazuyuki Hokamoto, Yasufumi Kudoh, Shigeru Itoh
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Keywords: buckwheat, instantaneous high pressure, shock wave
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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