浸漬時間の違いによる米飯の構造とテクスチャーの関係

Overview of attention for article published in Journal of Cookery Science of Japan, March 2015

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あとで詳しく：［浸漬時間の違いによる米飯の構造とテクスチャーの関係大阪ガス／兵庫県立大学　日本調理科学会誌 http://t.co/doClkE39B1 ］

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