@article{oai:oiu.repo.nii.ac.jp:00000087,
 author = {伊藤, 知子 and イトウ, トモコ and Fujimura-Ito, Tomoko},
 issue = {2},
 journal = {国際研究論叢 : 大阪国際大学紀要, OIU journal of international studies},
 month = {Jan},
 note = {P(論文), This research investigated the suitability of arrowhead as a raw material for an, paste used as a filling in Japanese-style confections. Examination under a microscope showed that the arrowhead cells separated during the manufacturing process. The proportion of starch solubilized by treatment with amylase for unsweetened an of arrowhead was about 12.3%, which was higher than those of azuki beans(5.9%). The sensory evaluation scored both sweetened and unsweetened arrowhead an as inferior to the azuki product.
　It was concluded that it is possible to use arrowhead as the raw material for the production of an, but some adjustments to the manufacturing process was necessary.},
 pages = {97--103},
 title = {クワイの製餡適性の検討},
 volume = {24},
 year = {2011}
}