著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
Kamata Atsushi and Kamiji Yoshiaki,Development of a Thickness Fractionation Method to Optimize the Physicochemical Properties and Cooking Qualities of Rice,Eco-Engineering,13470485,生態工学会,2023-07-30,35,3,67-72,https://cir.nii.ac.jp/crid/1390296962547832960,https://doi.org/10.11450/seitaikogaku.35.67