Abstracts of the Annual Meeting of the Japan Society of Cookery Science
2021 Annual Meeting of The Japan Society Cookery Science
Session ID : 2A-3
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Evaluation of the properties of cooked brown rice by the squashed cooked rice grain method
*Mitsuru FukuharaMiho OtaharaKyoko OhishiYoko SatoMidori Kasai
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CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2021 The Japan Society of Cookery Science
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