Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2014
Session ID : 1P-15
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Host: The Japan Society of Cookery Science

Poster Presentation
Differences in properties of gelatinized starch stained with iodine in Annou-imo with different heating methods
*Kanae Tomioka, Kaori Sato, Mayumi Abe, Atsushi Suzuki
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Keywords: Annou-imo, gelatinized starch, sweetness, histochemistry
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[in Japanese]
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© 2014 The Japan Society of Cookery Science
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