もち米,および低アミロース米,中アミロース米を用いた同程度の硬さを有する米粥の力学的特性と食べやすさの関係
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- Material Type
- 記事
- Author/Editor
- 高橋 智子伊藤 裕子大越 ひろ
- Alternative Title
- Relationship between Physical Properties and Ease-of-Eating of Rice Gruels, Made from Glutinous, Low-Amylose, or Middle-Amylose Rice, with Similar Hardness
- Periodical title
- 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編
- No. or year of volume/issue
- 49(5):2016.10
- Volume
- 49
- Issue
- 5
- Pages
- 303-311