Abstracts of the Annual Meeting of the Japan Society of Cookery Science
Annual Meeting of The Japan Society Cookery Science 2018
Session ID : 2A-3
Conference information

Host: The Japan Society Cookery Science

Name : 2018 Annual Meeting of The Japan Society Cookery Science

Location : [in Japanese]

Date : August 30, 2018 - August 31, 2018

Oral Presentation
Characteristics of raw soy sauce for rice cooking
*Mami Ando, Satoshi Kitao, Yoshiro Hatanaka, Akio Obata
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Keywords: raw soy sauce, soy sauce, rice , α-amylaze, physical properties, sensory test
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[in Japanese]
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© 2018 The Japan Society of Cookery Science
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