[3Ja01-09] 穀物

9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3Ja02] Bread-Making Properties of Rice Flour Bread Partially Replaced with Whole Grain White Sorghum Flour

*AYANE ORITA¹, YOKO MIYAHARA^2,3, TOMOYUKI OKI^1,3 (1. Nakamura Gakuen University, 2. Nakamura Gakuen University Junior College, 3. Nakamura Gakuen University Graduate School)

Keywords:

White Sorghum,Rice Flour Bread,Bread-Making Properties