OHTSUBO Ken'ichi | National Food Research Institute
スポンサーリンク
概要
National Food Research Institute | 論文
- Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan
- Electromyographic Measurement of Eating Behaviors for Buckwheat Noodles
- Characterization of Food Physical Properties by the Mastication Parameters Measured by Electromyography of the Jaw-Closing Muscles and Mandibular Kinematics in Young Adults
- Effects of Cross-sectional Area on Human Bite Studied with Raw Carrot and Surimi Gel
- Tensile Test of Cabbage Leaves for Quality Evaluation of Shredded Cabbage