Works matching IS 1341027X AND DT 2024 AND VI 71 AND IP 7
Results: 6
うどんにおける地粉の風味とは何か？ －埼玉県産小麦を中心に－.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 323, doi. 10.3136/nskkk.NSKKK-D-24-00025
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研究小集会「穀物」開催の趣旨 うどんにおける地粉の風味について.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 319, doi. 10.3136/nskkk.NSKKK-D-24-00021
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新規用途米粉の用途別推奨指標の策定とその普及.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 285, doi. 10.3136/nskkk.NSKKK-D-24-00016
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市販トロミ付与水溶液のテクスチャー知覚の 指標となる力学的特性 ―官能評価と機器分析を用いて―
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 307, doi. 10.3136/nskkk.NSKKK-D-24-00001
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カボチャの長期貯蔵技術の開発.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 215, doi. 10.3136/nskkk.NSKKK-D-24-00009
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高発酵能と乳酸生成能を有する酵母Lachancea fermenatati KPC1 の発酵特性.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 297, doi. 10.3136/nskkk.NSKKK-D-24-00007
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- Article