Art
J-GLOBAL ID：200902283494207919   Reference number：05A0024893

The Texture of Three Kinds of Cooked Wash-Free Rice and Their Several Characteristics

無洗米市販品の米飯特性の評価
Author (4)：
ONO TOSHIHISA

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(秋田県総合食品研)

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, 
HORIKAWA AYUMI

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(聖霊女短大)

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, 
KANEKO TAKAHIRO

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(秋田県総合食品研)

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, 
OHISA NAGANORI

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(秋田県総合食品研)

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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： 51  Issue： 12  Page： 686-690  Publication year： Dec. 15, 2004 
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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Terms in the title (4)：
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無洗米

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, 
市販品

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, 
米飯

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, 
評価

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