@article{oai:repository.naro.go.jp:00003518,
 author = {佐々木, 朋子 and SASAKI, Tomoko and 松木, 順子 and MATSUKI, Junko and 與座, 宏一 and YOZA, Koichi and 杉山, 純一 and SUGIYAMA, Jumichi and 前田, 英郎 and MAEDA, Hideo and 重宗, 明子 and SHIGEMUNE, Akiko and 徳安, 健 and TOKUYASU, Ken},
 issue = {2},
 journal = {Food Science and Nutrition, Food Science and Nutrition},
 month = {Jan},
 pages = {721--729},
 title = {Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions},
 volume = {7},
 year = {2019},
 yomi = {ササキ, トモコ and マツキ, ジュンコ and ヨザ, コウイチ and スギヤマ, ジュンイチ and マエダ, ヒデオ and シゲムネ, アキコ and トクヤス, ケン}
}