[KS05] 研究小集会⑤穀物

1:10 PM - 2:00 PM JST(4:10 AM - 5:00 AM UTC)

[KS05-01] Reframing Rice Cooking Evaluation: From Agricultural Commodity to Processed Food Ingredient in the Supply Chain Era

*Tomoya Okunishi¹ (1. Institute of Food Research, NARO)

Keywords:

Industrialization of rice cooking,Ready-to-eat and dining-out,Mechanical workability,Optimization of the entire food chain