Abstracts of the Annual Meeting of the Japan Society of Cookery Science
2021 Annual Meeting of The Japan Society Cookery Science
Session ID : 2A-2
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Effect of adding water in the cooking method named ''Bikkuridaki'' on the property of brown rice
*Hikari ShibusawaKyoko OhishiMiho OtaharaYoko SatoMidori Kasai
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[in Japanese]
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© 2021 The Japan Society of Cookery Science
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