The Study of Japanese Rice Gruel Cooking. The Quality of Rice Gruel Made of Japanese Rice and Imported Rice.

EMA SHOKO; KAINUMA YASUKO

Art

J-GLOBAL ID：200902109373075608 Reference number：96A0223742

The Study of Japanese Rice Gruel Cooking. The Quality of Rice Gruel Made of Japanese Rice and Imported Rice.

粥の調理に関する研究国産米と輸入米を用いた粥の特性

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Material：
Volume： 47 Issue： 1 Page： 29-36 Publication year： Jan. 1996
JST Material Number： F0763A ISSN： 0913-5227 CODEN： NKGAEB Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

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末田和代. 精華女短大紀要. 1982, X, 39-46
末田和代. 精華女短大紀要. 1983, XI, 39-43
中野和子. 福岡女学院短大紀要. 1987, 23, 33-42
香川綾. 四訂食品成分表. 1994, 490

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