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1 . Academic Journal
Survey on various cooking methods and traditions of home cooking in the JSCS Kinki Branch Relationship between food preparation status of konamon and awareness of dietary habits / 近畿支部の多様な調理法と家庭料理の伝承調査 —家庭での『粉もん』の調理法と食生活の意識との関連—
저자
by
Chiho Shimamura
;
Sayuri Fukuda
;
Tomoko Hara
;
Yoko Tanisawa
;
Yukari Tachibana
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :178
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7 . Academic Journal
Relationship between taste characteristics and taste preference in wheat flour senbei / 小麦粉せんべいにおける食味特性と嗜好との関連
저자
by
Kaoru Sakamoto
;
Nanaka Nakashima
;
Yoko Tanisawa
;
Yuko Akinaga
;
中島 奈々花
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022, :139
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7 . Academic Journal
Thickening and cooking characteristics of heated suspensions of commercial micronized agricultural foods / 市販微細化農産食品の加熱懸濁液の粘性特性
저자
by
Eri Udono
;
Kentaro Matsumiya
;
Midori Kasai
;
Yasuki Matsumura
;
Yoko Tanisawa
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022, :96
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7 . Academic Journal
Utilisation of Micro Particles Prepared from Various Kinds of Agricultural Products as Foaming and Emulsifying Agents in Food Processing and Cooking / 各種農産食品微粒子の起泡素材および乳化素材としての食品加工・調理への利用
저자
by
Kentaro MATSUMIYA
;
Midori KASAI
;
Minako YABUKI
;
Toya ISHII
;
Yasuki MATSUMURA
, et al.
소스
日本調理科学会誌 / Journal of Cookery Science of Japan. 2020, 53(5):319
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7 . Academic Journal
Thickening effect of various agricultural food particles / 微細化食品素材の増粘効果に関する研究
저자
by
Kentaro Matsumiya
;
Midori Kasai
;
Yasuki Matsumura
;
Yoko Tanisawa
;
Yuna Fujii
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2019, :26
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7 . Academic Journal
Study on the feature of bread and the regional characteristics based on the dietary habits of the Japanese / 日本人の好む食生活に定着したパンの特徴と地域性に関する研究
저자
by
Fumiko Konishi
;
Katsue Ishii
;
Kumiko Iijima
;
Midori Kasai
;
Misuzu Matsumoto
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2015, :201
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7 . Academic Journal
Comparative study on the variety and the cooking method of protein-rich foods in everyday meals The nursing home in Japan and France / タンパク質を多く含む食品の日常食における位置づけの日仏比較
저자
by
Katsue Ishii
;
Misuzu Matsumoto
;
Toshiko Fukunaga
;
Yoko Tanisawa
;
Yuka Utsunomiya
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2015, :127
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7 . Academic Journal
International comparative study on the variety and the cooking method of protein-rich foods in every meals In combination with breads / タンパク質を多く含む食品の日常食における位置づけの国際比較
저자
by
Katsue Ishii
;
Misuzu Matsumoto
;
Toshiko Fukunaga
;
Yoko Tanisawa
;
Yuka Utsunomiya
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2014, :167
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7 . Academic Journal
International comparative study on the variety and the cooking method of protein-rich foods in every meals in combination with noodles / タンパク質を多く含む食品の日常食における位置づけの国際比較
저자
by
Katsue Ishii
;
Misuzu Matsumoto
;
Toshiko Fukunaga
;
Yoko Tanisawa
;
Yuka Utsunomiya
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2014, :168
Find it @ DONGA
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7 . Academic Journal
International comparative study on the variety and the cooking methods of protein-rich foods in every meals In combination with cooked rice / タンパク質を多く含む食品の日常食における位置づけの国際比較
저자
by
Katsue Ishii
;
Misuzu Matsumoto
;
Toshiko Fukunaga
;
Yoko Tanisawa
;
Yuka Utsunomiya
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2014, :169
Find it @ DONGA
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