[若手の会] 若手の会

[3KGp08w138] Relations between starch structure and retrogradation rate for rice cooked with added enzyme (Part 2)

*Yuka Oki¹, Yoshinobu Hirata², Hiroshi Nakagawa², Hiroki Yamauchi², Koji Kaneko², Masato Hagihara², Takumi Taguchi³, Teppei Imaizumi^4,5, Takahisa Nishizu^4,5 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. JAEA・Materials Sciences Research Center, 3. The United Graduate School of Agricultural Science, Gifu Univ., 4. Faculty of Applied Biological Sciences, Gifu Univ., 5. Preemptive Food Research Center, Gifu Univ.)