豆腐製造副産物おからを用いた豆腐様食品の開発と その物理化学的特性ならびに官能特性
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2025, v. 72, n. 4, p. 115, doi. 10.3136/nskkk.NSKKK-D-24-00081
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Works matching IS 1341027X AND DT 2025 AND VI 72 AND IP 4
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多様な熱伝達率に対応する加熱殺菌中の 容器内温度分布計算方法の提案
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2025, v. 72, n. 4, p. 103, doi. 10.3136/nskkk.NSKKK-D-24-00054
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シークワシャー(Citrus depressa Hayata)果汁の 真正性評価法に関する研究 （令和5 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, 2025, v. 72, n. 4, p. 97, doi. 10.3136/nskkk.NSKKK-D-24-00094
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