Works matching IS 1341027X AND DT 2022 AND VI 69 AND IP 3
Results: 5
MALDI-TOF MS を用いた酵母の同定の検討.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 3, p. 115, doi. 10.3136/nskkk.69.115
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- Article
アルカリ処理米粉を添加したパン生地の製パン性評価.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 3, p. 127, doi. 10.3136/nskkk.69.127
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米粒硬度や製粉条件が米粉性状に及ぼす影響.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 3, p. 101, doi. 10.3136/nskkk.69.101
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- Article
米胚乳糖質分解酵素活性ならびに 弾性率と米飯食味との関連性.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 3, p. 81, doi. 10.3136/nskkk.69.81
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- Article
マイクロエンジニアリングに基づく脂質食品の.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 3, p. 67, doi. 10.3136/nskkk.69.67
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- Article