Works matching IS 1341027X AND DT 2024 AND VI 71 AND IP 6
Results: 3
生呉の高周波パルス連続加熱がリポキシゲナーゼ活性および 豆乳の品質に及ぼす影響
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 6, p. 191, doi. 10.3136/nskkk.NSKKK-D-23-00096
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- Article
大豆発酵食品"ごど"からの 酵母Wickerhamomyces anomalus の 分離とその性質.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 6, p. 201, doi. 10.3136/nskkk.NSKKK-D-23-00101
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- Article
小麦粉及び地域農産物の加工特性に関する研究 （令和5 年度日本食品科学工学会奨励賞）
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 6, p. 183, doi. 10.3136/nskkk.NSKKK-D-23-00106
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- Article