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 : 2C-a4
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of "Yomogi"on the rheological properties of rice starch gels in the "Dango"model system
Effect of "Yomogi"on the rheological properties of rice starch gels in the "Dango"model system
*Emiko Sato, Kazumi Tsutsui
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Keywords: rice starch gels, rheological properties, "Yomogi"
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[in Japanese]
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© 2013 The Japan Society of Cookery Science
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