3SY18D5-03

2026/03/11 16:10

大会シンポジウム

D5

藤色餡の製法開発と品質比較　ー紫色色素の可能性を探るー
Development of a processing method for light purple bean paste and comparison of its quality: Exploring the potential of purple pigments.

○川原 美香
○Mika KAWAHARA

（公財）とかち財団・食加技セ
Tokachi Foundation, Food Technology Center

azuki beans / purple / color