[3Ja01-09] 穀物

10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3Ja08] Improvement of bread taste by adding koji (malted rice) puree

Mutsumi Fukuda¹, *Yuri Tashiro¹, Yoji Shida², Masatomo Uga², Atsushi Tanaka², Azusa Sasaki¹, Kaoru Nagai¹ (1. Kyoto Prefectural University, 2. TOMOE FOODS MANUFACTORY CO., LTD.)

Keywords:

Koji (malted rice) puree,bread,SPME-GC/MS,flavor component