Works matching IS 1341027X AND DT 2022 AND VI 69 AND IP 11
Results: 4
玄米豆腐の製造における異なる植物源 澱粉の本葛粉の代替利用 としての可能性.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 11, p. 541, doi. 10.3136/nskkk.69.541
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- Article
製粉法および品種の異なる大麦の粉体特性と組成が 大麦パンの膨化特性に及ぼす影響.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 11, p. 529, doi. 10.3136/nskkk.69.529
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- Article
納豆菌によるアグリコン型イソフラボンの 生成と枯草菌168 株との比較.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 11, p. 517, doi. 10.3136/nskkk.69.517
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- Article
籾の加水･適温 GABA 富化技術の.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 11, p. 509, doi. 10.3136/nskkk.69.509
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- Article