KAJIHARA Ryo | Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
スポンサーリンク
概要
関連著者
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SHIBATA Kenya
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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SAKAMOTO Koji
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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NAKATSU Sayaka
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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KAJIHARA Ryo
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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SHIMODA Mitsuya
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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下田 満哉
九州大学大学院農学研究院
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下田 満哉
九州大学大学院農学研究院食品バイオ工学講座
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Shibata Kenya
Hiroshima Prefectural Food Technology Research Center
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下田 満哉
九大
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Kajihara Ryo
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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Sakamoto Koji
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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Sakamoto Koji
Hiroshima Prefectural Technol. Res. Inst. Hiroshima Jpn
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Nakatsu Sayaka
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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Sakamoto Koji
Hiroshima Prefectural Food Technology Research Center
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ISHIHARA Masako
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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Ishihara Masako
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
著作論文
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion