@article{oai:kansai-u.repo.nii.ac.jp:00011614,
 author = {吉田, 宗弘 and 西脇, 美音 and 山田, 由美 and 安藤, 達彦},
 issue = {2},
 journal = {工学と技術 : 関西大学工学会誌},
 month = {Nov},
 note = {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., 報文},
 pages = {35--39},
 title = {米飯の食感を表現する日本語の収集と解析},
 volume = {12},
 year = {2000}
}