Works matching IS 1341027X AND DT 2024 AND VI 71 AND IP 7

Results: 11

製菓における果汁との関わり.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 259, doi. 10.3136/nskkk.NSKKK-D-24-00012

By:

田菊次郎

Publication type:

Article

研究小集会果汁部会の趣旨果汁と菓子との関わり.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 251

By:

稲熊隆博

Publication type:

Article

菓子の原材料と果汁.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 255

By:

北谷英市

Publication type:

Article

高発酵能と乳酸生成能を有する酵母Lachancea fermenatati KPC1 の発酵特性.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 297, doi. 10.3136/nskkk.NSKKK-D-24-00007

By:

古川那由太

Publication type:

Article

高灰分ストリーム粉を継代に使用した醗酵種がパンの風味に与える影響.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 231, doi. 10.3136/nskkk.NSKKK-D-23-00102

By:

Tomoyuki Narisawa;
Masato Ebara;
Masanori Harada;
Marie Umino;
Masaaki Kaneko;
Hideo Nakajima

Publication type:

Article

うどんにおける地粉の風味とは何か？－埼玉県産小麦を中心に－.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 323, doi. 10.3136/nskkk.NSKKK-D-24-00025

By:

成澤朋之

Publication type:

Article

研究小集会「穀物」開催の趣旨うどんにおける地粉の風味について.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 319, doi. 10.3136/nskkk.NSKKK-D-24-00021

By:

入江謙太朗

Publication type:

Article

市販トロミ付与水溶液のテクスチャー知覚の指標となる力学的特性 ―官能評価と機器分析を用いて―

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 307, doi. 10.3136/nskkk.NSKKK-D-24-00001

By:

黒飛知香;
干野隆芳;
矢守麻奈

Publication type:

Article

二段階加熱による卵白ゲルの物性制御.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 223, doi. 10.3136/nskkk.NSKKK-D-23-00104

By:

Riku Takizawa;
Shota Koyama;
Yoshimasa Tsujii;
Akihiro Handa

Publication type:

Article

新規用途米粉の用途別推奨指標の策定とその普及.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 285, doi. 10.3136/nskkk.NSKKK-D-24-00016

By:

諸橋敬子

Publication type:

Article

カボチャの長期貯蔵技術の開発.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 215, doi. 10.3136/nskkk.NSKKK-D-24-00009

By:

鮫島陽人

Publication type:

Article