J-GLOBAL ID:200904093625967942  Research Project code:9800042943 Update date:Feb. 29, 2000

Establishment of quality improvement technology by improving physical properties of rice cake and dumpling

Study period:1997 - 1999
Organization (1):
Investigating Researcher (2):
Research overview:
By suppressing or promoting the aging properties of cereal starch, the quality improvement of rice cake and dumpling and the reduction of rice confectionery processing time are studied.
Keywords (5):
retrogradation ,  suppression ,  promotion ,  Japanese ,  quality
Research program: Ordinary Research

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