[2KEp] 穀物

4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2KEp06w111] Exploration of sensory attributes and physicochemical properties affecting the palatability of cooked rice

*Yoshino Tsubota¹, Sayo Gomo¹, Yuri Yoshida¹, Hiroaki Kanouchi¹, Shigeo Takenaka¹, Chinami Ishibashi¹ (1. Osaka Metropolitan University)

Keywords:

cooked rice,rice variety,sensory evaluation,Check-All-That-Apply (CATA),amylose content