Abstracts of the Annual Meeting of the Japan Society of Cookery Science
2021 Annual Meeting of The Japan Society Cookery Science
Session ID : 2A-8
Conference information

Effect of using inner layer flour of common buckwheat and tartary buckwheat flour on tempura evaluated from antioxidant capacity
*Tsubasa KondoAsuka TaniguchiMoe ArakiSachiko NiyamaRie Kobayashi
Author information
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Abstract
[in Japanese]
Content from these authors
© 2021 The Japan Society of Cookery Science
Previous article Next article
feedback
Top