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

Oral Presentation
Cooking properties of gluten-free foods prepared with amaranth flour
*Shoko Onodera, Chie Kozaki, Keiko Fujii
Author information
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Abstract
[in Japanese]
Content from these authors
© 2022 The Japan Society of Cookery Science
Previous article Next article
feedback
Top