Differences in Viscosity of Superior and Inferior Spikelets of Japonica Rice with Various Percentages of Apparent Amylose Content 論文 Zhao-hui Ma・Haitao Cheng・Youji Nitta・Naohiro Aoki・Yun Chen・Heng‐Xue Chen・Ryu Ohsugi・Wen‐Yan Lyu ·2017-03-31 ·『Journal of Agricultural and Food Chemistry』 65(21) pp. 4237-4246 doi:10.1021/acs.jafc.7b00048