Rheologica...

Rheological properties of cooked rice soaked in various metal chlorides and saccharide solutions

Icons representing 記事

Rheological properties of cooked rice soaked in various metal chlorides and saccharide solutions

Call No. (NDL)
Z6-1674
Bibliographic ID of National Diet Library
8915262
Material type
記事
Author
沼田 貴美子ほか
Publisher
大阪 : 食生活研究会
Publication date
2007
Material Format
Paper
Journal name
食生活研究 27(5) (通号 156) 2007
Publication Page
p.21~27
View All

Holdings of Libraries in Japan

This page shows libraries in Japan other than the National Diet Library that hold the material.

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

other

  • CiNii Research

    Search Service
    You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.

Bibliographic Record

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Paper

Material Type
記事
Author/Editor
沼田 貴美子
倉田 忠男
市村 憲司
Alternative Title
米飯の物性に及ぼす浸漬水溶液中の塩類・糖類の共存物質の影響
Periodical title
食生活研究
No. or year of volume/issue
27(5) (通号 156) 2007
Volume
27
Issue
5
Sequential issue number
156