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-p4
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Host: The Japan Society of Cookery Science

Oral Presentation
Comparison of characteristics of japonica rice powder grinded with water and thai and taiwan rice powder
*Kahori Osaka, Ryoichi Hasunuma, Mei-hui Chen, Masatoshi Aoki, Toshiko Fukunaga, Ryoka Takahashi
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Keywords: soaking temperature, particle size distribution, ruining starch particle
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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