Change in Lipid Composition during "Yaku" and its Effect on Texture of Cooked "Somen"

Overview of attention for article published in Nippon Shokuhin Kagaku Kogaku Kaishi, January 1990

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貯蔵により素麺の味が向上する現象、厄現象という名前があるらしい https://t.co/FKsVf0RjDc

https://t.co/EZCDPf9xM3 おやまさんの話してた時間の経ったそうめんの脂質酸化の話はこういうことかなそうめんが熟成した状態を『厄』というのをいま知った。。

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