Nippon Shokuhin Kagaku Kogaku Kaishi advance publication is now available online from J-STAGE.
2026/09/24
2026/10/20
・Examination of a new method to evaluate the texture and swallowing characteristics of porridge made with different grains
【DOI】 https://doi.org/10.3136/nskkk.NSKKK-D-26-00038