Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
MATSUDA Toshiaki and MIZUGUCHI Toshie and TAKAHASHI Katsunori and NITTA Youji,Fine Structure and Taste of Cooked Rice : XXIV. Variation of micro-skeletal structure of cooked rice grain with the position in a electric cooker,Kanto Journal of Crop Science,1341-6359,Crop Science Society of Japan kanto Branch,1998,13,0,66-67,https://cir.nii.ac.jp/crid/1390001205834529152,https://doi.org/10.20768/jcskanto.13.0_66