Works matching IS 1341027X AND DT 2022 AND VI 69 AND IP 6
Results: 7
食品乾燥の基礎知識と実用技術への応用.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 6, p. 265, doi. 10.3136/nskkk.69.265
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高温登熟が米飯の食味と理化学的特性へ及ぼす影響.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 6, p. 287, doi. 10.3136/nskkk.69.287
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2 次元振動解析による果実, 野菜, 菓子類の音響学的特性.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 6, p. 301, doi. 10.3136/nskkk.69.301
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- Article
チーズとの組合せ摂取によるトマトからの リコピン吸収向上効果の検証
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 6, p. 321, doi. 10.3136/nskkk.69.321
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キクイモにおけるイヌリンの貯蔵中の分解と プレバイオティクス効果.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 6, p. 313, doi. 10.3136/nskkk.69.313
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ミクロゲルの界面科学特性と 乳化・泡沫系食品への応用に関する研究 （令和2 年度日本食品科学工学会奨励賞）
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 6, p. 259, doi. 10.3136/nskkk.69.259
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咬筋筋電位計測による熱風乾燥ジャガイモの食感解析.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 6, p. 277, doi. 10.3136/nskkk.69.277
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- Article