Physical characteristics of rice-flour dumpling prepared using rare suger, d-psicose

Abstracts of the Annual Meeting of the Japan Society of Cookery Science

The Japan Society Cookery Science

Session ID : 1P-66

DOI https://doi.org/10.11402/ajscs.27.0_145

Conference information

Host: The Annual Meeting of the Japan Society of Cookery Science, 2015

Poster Presentation

Physical characteristics of rice-flour dumpling prepared using rare suger, d-psicose

*Izumi Yamamoto, Makiko Ogawa, Saika Iritani, Mai Okuda, Yuika Miyoshi, Naofumi Kitabatake, Shigeru Hayakawa

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Keywords: rare sugar, D-psicose, dumpling, rice-flour

CONFERENCE PROCEEDINGS FREE ACCESS

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Abstract

[in Japanese]

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© 2015 The Japan Society of Cookery Science

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