@article{oai:kindai.repo.nii.ac.jp:00019579,
 author = {高津, 地志 and 福本, 由紀 and 藤田, 明子 and 渡邉, 義之 and 野村, 正人},
 journal = {近畿大学次世代基盤技術研究所報告, Annual Report of Fundamental Technology for Next Generation Research Institute, Kindai University},
 month = {Jul},
 note = {The distribution of amylopectin chain-length in cooked rice, whose cultivars were Koshihikari, Hitomebore, Hinohikari, Yumepirika and Kirara397, was analyzed by high　performance anion exchange chromatography with a pulsed amperometric detector. In addition,tasting evaluation for cooked rice was carried out by a series of analytical equipment. The relationships between the chain-length distribution and the tasting value were examined for five rice cultivars. The relative amount of amylopectin chain in Koshihikari rice grains was the largest and the stickiness of Koshihikari rice grainswas the highest. It was indicated that the chain-length distribution would affect stickiness and firmness of cooked rice., Ⅲ.論文集, application/pdf},
 pages = {67--70},
 title = {〈原著論文〉HPAEC-PADにより得られた炊飯米のアミロペクチン鎖長分布と食味評価との関係},
 volume = {9},
 year = {2018},
 yomi = {タカツ, クニモト and フクモト, ユキ and フジタ, アキコ and ワタナベ, ヨシユキ and ノムラ, マサト}
}