レジスタントスターチの粒子感覚を活かした食品の創製と食感改良方法の検討

• Project/Area Number: 25K16895
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: University of Hyogo
• Principal Investigator: 島田 良子 兵庫県立大学, 環境人間学部, 助教 (80739300)
• Project Period (FY): 2025-04-01 – 2028-03-31
• Project Status: Adopted (Fiscal Year 2025)
• Budget Amount: ¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000); Fiscal Year 2027: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2026: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2025: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)