Works matching IS 1341027X AND DT 2021 AND VI 68 AND IP 6
Results: 5
醤油添加減塩食パン生地の製パン特性評価.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 6, p. 242, doi. 10.3136/nskkk.68.242
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食品における凍結と氷結晶構造について.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 6, p. 255, doi. 10.3136/nskkk.68.255
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研究小集会「食品と水2019」（2019年藤女子大学）の趣旨.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 6, p. 253, doi. 10.3136/nskkk.68.253
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Dt1遺伝子座に基づくダイズの国産・外国産判別検査法の開発.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 6, p. 235, doi. 10.3136/nskkk.68.235
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液体油脂がエマルジョン型ソーセージの物性と構造に与える影響.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 6, p. 227, doi. 10.3136/nskkk.68.227
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- Article