Art
J-GLOBAL ID：200902148128959482   Reference number：99A0456510

Mechanical Properties of Cylindrical Assembly as the Model of Texture of Cooked Rice.

米飯の力学的性質に関する粒状体モデル実験
Author (2)：
HORIUCHI HISAYA

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(食品総研)

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, 
SUGIYAMA JUN'ICHI

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(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： 4  Page： 242-249  Publication year： Apr. 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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*boiled rice

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,...
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void

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JST classification (1)：
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General 
(FJ04010T)

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Reference (11)：
ｍore...
Terms in the title (4)：
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米飯

About 米飯

, 
力学的性質

About 力学的性質

, 
粒状体

About 粒状体

, 
モデル実験

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