Abstracts of the Annual Meeting of the Japan Society of Cookery Science
Annual Meeting of the Japan Society of Cookery Science
Session ID : P-10
Conference information

Poster Presentation
Development of cooking method using buckwheat flour
*Natsuyo YamadaKasumi Oohashi
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