@article{oai:gijodai.repo.nii.ac.jp:00000048,
 author = {山岡, 由理子 and 西道, 香里 and 水野, 幸子},
 issue = {2},
 journal = {食文化研究, FOOD CULTURE RESEARCH},
 month = {May},
 note = {Many of low-protein rice products used by kidney disease patients are subjected to lactic acid
fermentation. Using the fermentation method as a reference, a study was conducted to find preparation methods for low-protein rice that can be practiced at home. The results indicated that washing decreased protein content in rice to some extent.},
 pages = {15--20},
 title = {糖尿病腎症のための家庭でできる低タンパク米の調製方法の検討},
 year = {2015},
 yomi = {ヤマオカ, ユリコ and サイドウ, かおり and ミズノ, サチコ}
}