Leaching of Amylose and Amylopectin during Cooking of Rice Grains and Their Effect on Adhesiveness of Cooked Rice勲 花城,健介 太田, 千重乃 竹田, 浩之 水上,靖史 竹田mag（2004）引用 51|浏览0暂无评分关键词structure,leaching,starchAI 理解论文溯源树样例生成溯源树，研究论文发展脉络Chat Paper正在生成论文摘要
