パスワードを忘れた? アカウント作成
この議論は賞味期限が切れたので、アーカイブ化されています。 新たにコメントを付けることはできません。

米のヒ素という難題」記事へのコメント

  • by Anonymous Coward on 2021年11月20日 18時02分 (#4156181)

    However, the absorption method is a popular rice cooking approach in Western countries (Sengupta et al., 2006) and some Asian countries in which rice is cooked in a covered pot or rice cooker with a low water to rice ratio (e.g. 1:2–3 rice to water by volume) under low to medium heat until all the water is absorbed. This same principle is used when using a rice cooker or pressure cooker. As expected, this method is not as effective as cooking in excess water in removing iAs (Atiaga et al., 2020; Liao et al., 2019; Naito et al., 2015) though it is likely to preserve nutrients in rice as no water is discarded.

    原著論文のこのsomeの使い方に悪意 [goodfood.com.au]を感じる

開いた括弧は必ず閉じる -- あるプログラマー

処理中...