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)
Takuya Wada and Takayuki Umemoto and Noriaki Aoki,Starch eluted from polished rice during soaking in hot water is related to the eating quality of cooked rice,Journal of applied glycoscience,13447882,Tokyo : Japanese Society of Applied Glycoscience,2011,58,1,13-18,https://cir.nii.ac.jp/crid/1521699230006360064,