Art
J-GLOBAL ID：200902095293203558   Reference number：85A0297919

Rheological and histological properties of seasoning cooked rice.

調味料添加米飯の物性測定と組織構造
Author (2)：
MINEKI MACHIKO

About MINEKI MACHIKO

(共立女大家政)

About 共立女大家政

, 
MATSUMOTO EMIKO

About MATSUMOTO EMIKO

(共立女大家政)

About 共立女大家政


Material：
共立女子大学家政学部紀要  (Bulletin of the Faculty of Home Economics, Kyoritsu Women's University)

About 共立女子大学家政学部紀要


Issue： 31  Page： 60-69  Publication year： Mar. 1985 
JST Material Number： Y0190A  ISSN： 0388-3612  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
soy sauce

About soy sauce

,...
   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=85A0297919&from=J-GLOBAL&jstjournalNo=Y0190A") }}
JST classification (1)：
JST classification
Category name(code) classified by JST.
General 
(FJ04010T)

About General

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
調味料

About 調味料

, 
米飯

About 米飯

, 
物性

About 物性

, 
組織構造

About 組織構造


Return to Previous Page

TOP

BOTTOM