[3Hp01-08] 穀物

3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[3Hp05] Effects of High-ash Stream Flour in Flavor Components of Noodles

*Hideo Nakajima¹, Tomoyuki Narisawa¹, Tomonori Sekimoto², Masato Ebara² (1. Saitama Industrial Technology Center Northern Lab., 2. Hoshino Bussan)

Keywords:

wheat,high ash stream flour,volatile compound,flavor component,noodle