Art
J-GLOBAL ID：200902211525299026   Reference number：03A0164875

The Quality and Cooking Characteristics of Wash Free Rice Prepared from Different Process.

製法の異なる無洗米の品質と炊飯特性
Author (2)：
SHOJI ICHIRO

About SHOJI ICHIRO

(郡山女大 家政)

About 郡山女大 家政

, 
KATO YOSHIMITSU

About KATO YOSHIMITSU

(藤田保健衛生大 衛生)

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Material：
日本食品保蔵科学会誌  (Food Preservation Science)

About 日本食品保蔵科学会誌


Volume： 29  Issue： 1  Page： 3-10  Publication year： Jan. 31, 2003 
JST Material Number： Z0775A  ISSN： 1344-1213  CODEN： NSHKCW  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*polished rice

About polished rice

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

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Terms in the title (3)：
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製法

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, 
無洗米

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, 
炊飯

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