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1 . Academic Journal
The Composition of Food Served at Banquets for Mōri Motonari during the Warring States Period, as Shown by the Mōri Motonari-kō Yamaguchi go-Gekō no Setsu Kyōō Shidai and Mino Kagami / 『元就公山口御下向之節饗応次第』および『身自鏡』からみる戦国期毛利氏の饗応献立の料理構成
저자
by
Ayumi FURUTA
;
Maki SUZUKI
;
Nao WATAKABE
;
Sumi SUGIYAMA
;
古田 歩
, et al.
소스
日本家政学会誌 / Journal of Home Economics of Japan. 2023, 74(11):648
Open Access (JSTAGE)
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7 . Academic Journal
Effect of egg addition on textural, microstructural and rheological properties of chicken patties (tsukune) / 鶏つくねのテクスチャー特性,微細構造,レオロジー特性に卵の配合が及ぼす影響
저자
by
Lisa Ishio
;
Miyu Udagawa
;
Nao Watakabe
;
Sumi Sugiyama
;
Yukie Okihara
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :53
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7 . Academic Journal
Texture and rheological characteristics of bean paste with different sugar content and water content / 砂糖配合量および水分量が異なる餡の食感とレオロジー特性
저자
by
Junna Kanda
;
Mayu Yamasaki
;
Moe Takaki
;
Nao Watakabe
;
Sakura Shintani
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :56
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7 . Academic Journal
The reproduction and consideration of the banquet menus related to Mōri Motonari during the Warring States Period Adapted tableware as is shown by the Mōri Motonari-kō Yamaguchi go-Gekō no Setsu Kyōō Shidai / 戦国期毛利氏に関わる饗応献立の再現と考察 —『元就公山口御下向之節饗応次第』に記された器を適応して—
저자
by
Ayumi Furuta
;
Kaho Fujii
;
Maki Suzuki
;
Miki Kitao
;
Miyu Udagawa
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :15
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7 . Academic Journal
Recreation and Use of the Menu for the Banquet Held for Motonari Mouri during the Warring States Period Recorded in the Motonari-kō Yamaguchi go-Gekō no Setsu Kyōō Shidai / 『元就公山口御下向之節饗応次第』に記された戦国期毛利氏の饗応献立の再現とその活用
저자
by
Chiho KAWANO
;
Chinami ISHIBASHI
;
Genya OKADA
;
Nao WATAKABE
;
Sumi SUGIYAMA
, et al.
소스
会誌食文化研究 / Journal of Food Culture of Japan. 2022, 18:27
Open Access (JSTAGE)
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7 . Academic Journal
Effect of Egg on Rheological Properties of Dough and Bread Quality / 卵がパン生地のレオロジー特性と焼成後のパンの性状に及ぼす影響
저자
by
Akane MATSUMOTO
;
Chinami ISHIBASHI
;
Maho IKEDA
;
Masashi SHIGENAGA
;
Minori SAITO
, et al.
소스
日本調理科学会誌 / Journal of Cookery Science of Japan. 2022, 55(6):281
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7 . Academic Journal
Mori Motonari's meal during the Warring States period from the perspective of 'Gorin / Gogyo-Setsu' recorded in 'Minokagami' / 『身自鏡』に記された五輪・五行思想からみた戦国期毛利氏の食
저자
by
Ayumi Furuta
;
Maki Suzuki
;
Nao Watakabe
;
Sumi Sugiyama
;
古田 歩
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022, :48
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7 . Academic Journal
Relationships between physicochemical changes and preference properties of cooked rice during short-term storage / 炊飯後の短時間で生じる米飯の物理化学的変化と嗜好性との関係
저자
by
Ayano Nakashima
;
Chinami Ishibashi
;
Nao Watakabe
;
Shota Tanimoto
;
Sumi Sugiyama
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022, :10
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7 . Academic Journal
Effects of storage and reheating on the volume, moisture content and texture of cooked vegetables / 加熱野菜の体積,水分量,テクスチャーへの保存・再加熱の影響
저자
by
Akane Matsumoto
;
Chinami Ishibashi
;
Nao Watakabe
;
Rie Mizu
;
Sumi Sugiyama
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2021, :12
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