The Annual Meeting of the Japan Society of Cookery Science, 2013
Session ID : 2C-a3
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
A study on the adaptability of adlay powder as the substitute food for wheat flour
Keywords:
adlay powder,
wheat flour,
cookie,
spread value,
rupture properties,
sensory evaluation,
gelatinization energy
Details
