SUGIYAMA Hisashi | Toyo Suisan Kaisha, Ltd.
スポンサーリンク
概要
関連著者
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Yahata Eriko
Hokkaido Green-bio Institute
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Saruyama Haruo
Toyo Suisan Kaisha Ltd.
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SUGIYAMA Hisashi
Toyo Suisan Kaisha, Ltd.
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HANAOKA Akihiro
Toyo Suisan Kaisha, Ltd.
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SARUYAMA Haruo
Hokkaido Green-Bio Institute
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Hanaoka Akihiro
Toyo Suisan Kaisha Ltd.
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Sugiyama Hisashi
Toyo Suisan Kaisha Ltd.
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Yokota Atsushi
Laboratory of Microbial Physiology, Research Faculty of Agriculture, Hokkaido University
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Yokota Atsushi
Laboratory Of Applied Microbiology Department Of Bioscience And Chemistry Faculty Of Agriculture Hok
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SAWATARI Yuki
Laboratory of Microbial Physiology, Research Faculty of Agriculture, Hokkaido University
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Nishio Zenta
National Agricultural Research Center For The Hokkaido Region (memuro)
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Nishio Zenta
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
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TANIDA Masatoshi
Hokkaido Green-Bio Institute
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Sawatari Yuki
Laboratory Of Microbial Physiology Research Faculty Of Agriculture Hokkaido University
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Maruyama Funatsuki
Department Of Low-temperature Science National Agricultural Research Center For Hokkaido Region
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YAMAMOTO Yoshihiko
Ebetsu Seihun Co., Ltd.
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Yamamoto Yoshihiko
Ebetsu Seihun Co. Ltd.
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Maruyama-Funatsuki Wakako
Department of Low-temperature Science, National Agricultural Research Center for Hokkaido Region
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Nishio Zenta
National Agricultural Research Center for Hokkaido Region, Memuro Research Station
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NISHIO Zenta
Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region
著作論文
- Change of Proteins in Instant Chinese Noodle by the Fermentation of Lactobacillus plantarum NRIC 0380 Affects the Noodle Quality
- Relationship between the Dough Quality and Content of Specific Glutenin Proteins in Wheat Mill Streams, and Its Application to Making Flour Suitable for Instant Chinese Noodles