Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains based on Multiple Physical Measurements of Individual Cooked Rice Grain. 論文 Hiroshi Okadome・Hidechika TOYOSHIMA・Mitsuru Suto・Ikuo Ando・Kenji NUMAGUCHI・N. Horisue・Ken’ichi Ohtsubo ·1998-01-01 ·『NIPPON SHOKUHIN KOGYO GAKKAISHI』 45(7) pp. 398-407 doi:10.3136/nskkk.45.398