J-GLOBAL ID:200904078220147400  Research Project code:0150003321 Update date:Dec. 06, 2000

Improvement of quality of rice cracker. Analysis of oxidation smell and reduction of cause

米菓の品質向上に関する研究 酸化臭の特定と原因物質の除去
Study period:1999 - 1999
Research overview:
It was reported that the oxidative smell of rice crackers is generated at early stage immediately after production and that amount of fatty acid can be reduced in stages of polishing, washing, steaming of rice during a rice cracker manufacturing process.
Keywords (2):
rice cracker ,  oxidation smell
Research program: Ordinary Research

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