[3KDa] 感性評価，官能評価; その他の成分

10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3KDa05] Effect of the proportion of porridge ingredients on the texture characteristics of porridge

*TOMOKA KUROTOBI¹, TAKAYOSHI HOSHINO², MANA YAMORI³ (1. Hiroshima Shudo University, 2. SBE LAB, 3. Prefectural University of Hiroshima)

Keywords:

texture,sensory analysis,porridge,apparent viscosity,short back extrusion (SBE) method