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Please use this identifier to cite or link to this item: http://hdl.handle.net/10112/10726

Title: 米飯の食感を表現する日本語の収集と解析
Other Titles: Collection and Analysis of Japanese Terms on Texture of Cooked Rice
Authors: 吉田, 宗弘
西脇, 美音
山田, 由美
安藤, 達彦
Author's alias: YOSHIDA, Munehiro
NISHIWAKI, Mio
YAMADA, Yumi
ANDO, Tatsuhiko
Keywords: cooked rice
texture
Japanese term
関西大学
Kansai University
Issue Date: 20-Nov-2000
Publisher: 関西大学工学会
Shimei: 工学と技術 : 関西大学工学会誌
Volume: 12
Issue: 2
Start page: 35
End page: 39
Abstract: One hundred and ten Japanese terms on texture of cooked rice were collected from 229 young females (mean age: 20. 2 years). General terms, which were used by many subjects, were rare. Only 7 terms were used by more than 20 subjects; these 7 terms can be regarded as general terms. Among these 7 terms, two terms, which are antonyms each another, express hardness of the cooked rice. Two of the 7 terms express unsuitable moisture level in a cooked rice; lack and excess of moisture, respectively. Three of the 9 terms express suitable stickiness/elasticity/adhesiveness, fluffiness and temperature, which are made by suitable moisture level.
Description: 報文
type: Departmental Bulletin Paper
URI: http://hdl.handle.net/10112/10726
ISSN: 04541405
NCID: AN00080492
Text Version: publisher
Appears in Collections:工学と技術 : 関西大学工学会誌-Vol.12 No.2

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