Abstracts of Annual Congress of The Japan Society of Home Economics
67th Annual Conglress of The Japan Society of Home Economics
Session ID : 2P-15
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Host: The Japan Society of Home Economics

Poster Session, May 23, Food and Nutrition
Cooking properties of gluten-free bread prepared with adlay flour
*Michiko Tsuji, Ami Funaki, Keiko Fujii
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Keywords: Adlay, Bread, Physical properties, Sensory evaluation, Gluten-free
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[in Japanese]

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© 2015 The Japan Society of Home Economics
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