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Mastication characteristics of cooked rice prepared from high-quality cultivars
https://repository.naro.go.jp/records/5535
https://repository.naro.go.jp/records/553528b06131-c0c2-4312-aacd-53f4be850a7f
Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||||||||
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公開日 | 2021-01-05 | |||||||||||||||||
タイトル | ||||||||||||||||||
タイトル | Mastication characteristics of cooked rice prepared from high-quality cultivars | |||||||||||||||||
タイトル | ||||||||||||||||||
言語 | en | |||||||||||||||||
タイトル | Mastication characteristics of cooked rice prepared from high-quality cultivars | |||||||||||||||||
言語 | ||||||||||||||||||
言語 | eng | |||||||||||||||||
資源タイプ | ||||||||||||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
資源タイプ | journal article | |||||||||||||||||
アクセス権 | ||||||||||||||||||
アクセス権 | metadata only access | |||||||||||||||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||||||||||||||
著者 |
神山, かおる
× 神山, かおる
WEKO
1005
× 鈴木, 啓太郎
WEKO
1185
|
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書誌情報 |
Food Science and Technology Research en : Food Science and Technology Research 巻 25, 号 4, p. 507-517, 発行日 2019-09-26 |
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出版者 | ||||||||||||||||||
出版者 | 日本食品科学工学会|Japanese Society for Food Science and Technology | |||||||||||||||||
ISSN | ||||||||||||||||||
収録物識別子タイプ | ISSN | |||||||||||||||||
収録物識別子 | 1344-6606 | |||||||||||||||||
DOI | ||||||||||||||||||
識別子タイプ | DOI | |||||||||||||||||
関連識別子 | 10.3136/fstr.25.507 | |||||||||||||||||
情報源 | ||||||||||||||||||
関連名称 | SC10201912200002 | |||||||||||||||||
情報源 | ||||||||||||||||||
関連名称 | NARO成果DBd | |||||||||||||||||
関連サイト | ||||||||||||||||||
識別子タイプ | DOI | |||||||||||||||||
関連識別子 | https://doi.org/10.3136/fstr.25.507 | |||||||||||||||||
関連名称 | Food Science and Technology Research |