2011 年 131 巻 9 号 p. 1654-1655
In this research we study a supporting method for making recipes with control of nutritional elements. In order to make new recipes we use existing recipes, food material information and information of nutritional elements. We show effectiveness of the proposed method by some experiments.
J-STAGEがリニューアルされました! https://www.jstage.jst.go.jp/browse/-char/ja/