Cooking characteristics of the foamed rice porridge with rice gel using the espuma cooking method / エスプーマ調理法による米ゲルを用いた泡米粥の調理特性
- Resource Type
- Journal Article
- Source
- Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2019, :73
- Subject
Espuma Rice gel Rice porridge Swallow food エスプーマ 嚥下食 米ゲル 米粥 - Language
- Japanese