About SHIBATA Mario
About Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN
About SUGIYAMA Junichi
About Toyohashi Univ. Technol., Aichi, JPN
About FUJITA Kaori
About Japan International Res. Center for Agricultural Sci., Ibaraki, JPN
About KOKAWA Mito
About Univ. Tsukuba, Ibaraki, JPN
About HIRANO Yukari
About Univ. Tokyo, Tokyo, JPN
About MATSUYAMA Shingo
About Univ. Tokyo, Tokyo, JPN
About TRIVITTAYASIL Vipavee
About National Agriculture and Food Res. Organization
About ARAKI Tetsuya
About Univ. Tokyo, Tokyo, JPN
About Food Science and Technology Research
About shear(mechanics)
About rice
About gel
About viscoelasticity
About food texture
About food processing
About shear rate
About time dependence
About temperature dependence
About velocity dependence
About high amylose rice
About dynamic viscoelasticity
About Food quality
About Food manubacture,processing and preserving methods in general
About General
About 剪断
About 高アミロース米
About ゲル
About 粘弾性特性
About 加工条件