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胚芽精米の炊飯に伴う変化についてー組織学的・物理化学的特性を中心にして
胚芽精米の炊飯に伴う変化についてー組織学的・物理化学的特性を中心にして
Paper
図書
寺元芳子, 女子栄養大学
1987-1988
<Y151-S62460228>
National Diet Library
Subject Heading
胚芽精米 炊飯特性 軟質米 硬質米 無洗米
現化学的特性
官能検査 水可溶性画分
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