[3Hp01-08] 穀物

2:45 PM - 3:00 PM JST(5:45 AM - 6:00 AM UTC)

[3Hp03] Relationship between the eating quality of cooked barley and organic acid

*Noriko Kohyama¹, Nagamine Takashi², Takahashi Asuka³, Ito Miwako⁴, Taira Masato⁵, Maejima Hidekazu⁶, Kumekawa Terunobu⁷, Hara Takahiko⁸, Mochizuki Tetsuya⁹, Uemura Shigeru¹⁰, Handa Masakazu¹¹ (1. IFR, NARO, 2. CRARC, NARO, 3. ICS, NARO, 4. WRARC, NARO, 5. KOARC, NARO, 6. Nagano Pref, 7. Tochigi Pref, 8. Hakubaku, 9. Nagakura Seibaku, 10. Abe Seibaku, 11. Ishibashi Kogyo)

Keywords:

barley,cooked barley,eating quality,organic acid