Sanuki udon (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Sanuki udon" in English language version.

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OHISA, Naganori; HORIGANE Akemi K.; OHNO, Toshihisa; YOSHIDA, Mitsuru (November 2005). "Comparison of Hardness of Cooked Inaniwa-udon and Hardness of Other Wheat Noodles". Nippon Shokuhin Kagaku Kogaku Kaishi (in Japanese). 52 (11). Japanese Society for Food Science and Technology: 522–527. doi:10.3136/nskkk.52.522. ISSN 1341-027X.
Miki, Eizo (2006). "Texture of Udon". Journal of Japanese Society of Biorheology (in Japanese). 20 (2). Japanese Society of Biorheology: 32–39. doi:10.11262/jpnbr1987.20.2_32. ISSN 0913-4778.

"人口１千人当たり「そば・うどん店」の事業所数" [Number of “Soba / Udon” establishments per 1,000 people] (in Japanese). Kagawa prefecture. 2015-04-14. Archived from the original on 2015-07-29. Retrieved 2016-04-24.

Isono, Takashi; Sunou, Akira; Ishizaki, Kazuyuki (December 2010). "讃岐うどんチェーン店における店舗立地の今日的展開に関する一考察 ([日本うどん学会第8回全国大会]土佐の麺のものがたり)" [A study on the modern development of store distributions for Sanuki Udon chain stores ([The 8th National Congress of the Japan Udon Society] Tosa Noodle Story)]. うどん道: Japan Udon Journal (7). Utazu, Kagawa prefecture: Japan Udon Society: 42–52. JPNO 10950749.

Tada, Shinji (2003). "讃岐うどん用小麦「さぬきの夢 2000」の育成" [Nutrition for Sanuki Udon "Sanukino Yume 2000"]. Shikoku J．Crop Sci (in Japanese) (40). Shikoku branch, the Crop Science Society of Japan: 44–48. Retrieved 13 November 2019.

Ohashi, Manabu (March 2009). "Meisan-hin no toppu burando wa Sanuki udon 'manzoku-do' wa Ōita shītake, nīgatachamame……– Nikkei risāchi: '2008 chiiki burando senryaku sābei' (meisan-hin-hen) kara" [Sanuki udon is the best brand among specialty products. Oita's Shiitake mashrooms are "the most satisfying", followed by brown beans of Niigata Prefecture... — From Nikkei Research's "2008 Regional Brand Strategy Survey"]. Nikkei Glocal (120). Industrial Research Institute, Nihon Keizai Inc.: 40–45.
Isono, Takashi; Sunou, Akira; Ishizaki, Kazuyuki (December 2010). "讃岐うどんチェーン店における店舗立地の今日的展開に関する一考察 ([日本うどん学会第8回全国大会]土佐の麺のものがたり)" [A study on the modern development of store distributions for Sanuki Udon chain stores ([The 8th National Congress of the Japan Udon Society] Tosa Noodle Story)]. うどん道: Japan Udon Journal (7). Utazu, Kagawa prefecture: Japan Udon Society: 42–52. JPNO 10950749.
Doi, Hiroshi; Nakama, Risa; Yamanaka, Yukako (December 2009). "Udon dashi-chū de no umami busshitsu no ganryō ni yoru chiiki hikaku (Nihon udon gakkai dai 7-kai zenkoku taikai -- men to kankō) -- (posutā sesshon)" [Poster presentation: Regional udon stock compared by content of umami substances. ("Noodle and Tourism": the 7th National Convention, Japan Udon Society)]. Udondō (in Japanese) (6). Japan Udon Society: 60–69.

"人口１千人当たり「そば・うどん店」の事業所数" [Number of “Soba / Udon” establishments per 1,000 people] (in Japanese). Kagawa prefecture. 2015-04-14. Archived from the original on 2015-07-29. Retrieved 2016-04-24.

OHISA, Naganori; HORIGANE Akemi K.; OHNO, Toshihisa; YOSHIDA, Mitsuru (November 2005). "Comparison of Hardness of Cooked Inaniwa-udon and Hardness of Other Wheat Noodles". Nippon Shokuhin Kagaku Kogaku Kaishi (in Japanese). 52 (11). Japanese Society for Food Science and Technology: 522–527. doi:10.3136/nskkk.52.522. ISSN 1341-027X.
Miki, Eizo (2006). "Texture of Udon". Journal of Japanese Society of Biorheology (in Japanese). 20 (2). Japanese Society of Biorheology: 32–39. doi:10.11262/jpnbr1987.20.2_32. ISSN 0913-4778.
Ooyama, Okihisa; Murakami, Yoshihiro; Okawa, Toshihiko (March 2002). "Kagawa ken no komugi shin-shōrei hinshu 'sanuki no yume 2000' no tokuchō" [Characteristics "Sanuki no Yume 2000", the new wheat variety for Kagawa Prefecture's incentive]. Bulletin of the Kagawa Prefecture Agricultural Experiment Station (in Japanese) (55). Kagawa Prefecture Agricultural Experiment Station: 9–16. ISSN 0374-8804.