@article{oai:kindai.repo.nii.ac.jp:02000224,
 author = {野村, 正人 and NOMURA, Masato and 田中, 雅憲 and TANAKA, Masanori and 横野, 一歩 and YOKONO, Kazuho and 金川, 寛 and KANAGAWA, Hiroshi and 高津, 地志 and TAKATSU, Kunimoto and 村上, 結城 and MURAKAMI, Yuuki and 藤田, 明子 and FUJITA, Akiko},
 issue = {57},
 journal = {近畿大学工学部研究報告, Research reports of the Faculty of Engineering, Kindai University},
 month = {Feb},
 note = {The sugar contained in rice is thought to affect the taste. Among them, the sticky substance (oneba) on the surface of cooked rice, which also affects the taste. Fist, we clarified the contents of monosaccharides, disaccharides and trisaccharides contained in sticky rice eluted from cooked rice. Based on these results, taste appraisal values (cooked rice taste meter, hardness/stickiness meter and sensor) and sensory tests were conducted, and the correlation with taste was clarified.},
 pages = {23--42},
 title = {数種類の炊飯米の食味に及ぼす糖含量の相違について},
 year = {2024}
}