Art
J-GLOBAL ID：200902110796409233   Reference number：00A0033401

Changes of Chemical Components of Wash-free Milled Rice during Cooking, and Palatability of Cooked Rice.

無洗米とその米飯の成分挙動およびし好性
Author (3)：
WATANABE TOMOKO

About WATANABE TOMOKO

(千葉県衛生短大)

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, 
HIROSE RIEKO

About HIROSE RIEKO

(東京都食品技セ)

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, 
YASUI AKEMI

About YASUI AKEMI

(食品総研)

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Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

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Volume： 46  Issue： 11  Page： 731-738  Publication year： Nov. 15, 1999 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*rice

About rice

,...
Semi 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.
無洗米

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JST classification (1)：
JST classification
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General 
(FJ04010T)

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Reference (24)：
ｍore...
Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
無洗米

About 無洗米

, 
米飯

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, 
挙動

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, 
し好性

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