Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2013
Session ID : 2P-50
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Host: The Japan Society of Cookery Science

Poster presentation
Propeties of the flour bread dough and tha cooking quality make use of colored rice cultivars paste
*Sachi Uramoto, Yasuko Fukai
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Keywords: colored rice cultivars paste, bread dough, texture
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[in Japanese]
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© 2013 The Japan Society of Cookery Science
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