Abstract
低たんぱく米およびでんぷん米では,保存方法や加水量が普通米と異なっている.そこで,米の水分含有率を測定し,組織構造を観察した.炊飯米にした場合の調理特性および食味特性を捉えることを目的とした.
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https://doi.org/10.3136/nskkk.64.365
Journal: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | Publication Date: Jan 1, 2017 |
低たんぱく米およびでんぷん米では,保存方法や加水量が普通米と異なっている.そこで,米の水分含有率を測定し,組織構造を観察した.炊飯米にした場合の調理特性および食味特性を捉えることを目的とした.
Join us for a 30 min session where you can share your feedback and ask us any queries you have
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