TAKEYA Koji | Director, Wheat Flour Institute, Flour Millers Association
スポンサーリンク
概要
関連著者
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Araki Tetsuya
Graduate School Of Agricultural And Life Sciences University Of Tokyo
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Maeda Tatsuro
Research Center for Basic Science, Nisshin Seifun Group, Inc.
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SHIRAGA Seizaburo
Graduate School of Agriculture, Kyoto University
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UEDA Mitsuyoshi
Graduate School of Agriculture, Kyoto University
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YAMADA Masaharu
Research Center for Basic Science, Nisshin Seifun Group, Inc.
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TAKEYA Koji
Director, Wheat Flour Institute, Flour Millers Association
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ARAKI Tetsuya
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
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SAGARA Yasuyuki
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
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Araki Tetsuya
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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Do Gab-Soo
College of Bioresource Sciences, Nihon University
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Sugiyama Junichi
National Food Research Institute
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TSUTA Mizuki
National Food Research Institute
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SAGARA Yasuyuki
Graduate School of Agricultural and Life Sciences, The University of Tokyo
著作論文
- Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough
- Application of Cell-Surface Engineering for Visualization of Yeast in Bread Dough: Development of a Fluorescent Bio-Imaging Technique in the Mixing Process of Dough