Harada Tokuya | Kobe Women's University

スポンサーリンク

概要

• HARADA Tokuyaの詳細を見る
• 同名の論文著者
• Kobe Women's Universityの論文著者

関連著者

• Harada Tokuya

  Kobe Women's University

• HARADA Tokuya

  Kobe Women's University

• KANZAWA Yoshimi

  Kobe Women's University

• Kanzawa Yoshimi

  Kobe Women's University

• 原田 篤也

  Kobe women's University

• Harada T

  Kobe Women's University

• HARADA Akira

  Faculty of Integrated Arts and Sciences, Hiroshima University

• Amemura Akinori

  Osaka University

• KOREEDA Atuo

  Institute of Scientific and Industrial Research, Osaka University

• Ohata Kazuko

  Kobe Women's University

• Koreeda Atuo

  Institute Of Scientific And Industrial Research Osaka University

• Koreeda Atuo

  Osaka University

• Harada A

  Department Of Macromolecular Science Graduate School Of Science Osaka University

• Sato Shigehiko

  Asahimatuco Ltd

• Konishi Yoshio

  Osaka University

• Kanenaga Kazuko

  Kobe Women's University

• Harada Akira

  Osaka Univ

• Shiga Hideaki

  Kobe Women's University

• Kako Kazuko

  Kobe Women's University

• Kako Kazuko

  Kobe Women's University

• Shiga Hideaki

  Kobe Women's University

• Kanenaga Kazuko

  Kobe Women's University

• Harada Akira

  Faculty Of Integrated Arts And Sciences Hiroshima University

• 大畠 和子

  Kobe Women's University

• 加古 和子

  Kobe Women's University

• 是枝 淳夫

  Osaka University

• OKUBO Misae

  Chemical Division, Daikin Industries Ltd., Settsu

• HIGASHIURA Tadashi

  Chemical Division, Daikin Industries Ltd., Settsu

• IKEDA Masahiro

  Chemical Division, Daikin Industries Ltd., Settsu

• HISAMATSU Makoto

  Imtitute of Scientific and Industrial Research, Osaka University

• AMEMURA Akinori

  Imtitute of Scientific and Industrial Research, Osaka University

• 佐藤 重彦

  AsahimatuCo Ltd

• 原田 明

  Osaka Univ

もっと見る 閉じる

著作論文

• Electron Microscopy of the Gel-forming Ability of Polysaccharide Food Additives(Food & Nutrition)
• Electron Microscopic Studies on Molecular Association in Gels of Curdlan and Other Polysaccharides in Food
• CURDLAN
• TEXTURED WHOLE SOYBEAN PRODUCT : Its Properties and Application
• Electron Microscopic Studies on Curdlan Formation by Bacteria in Solid Cul ture Medium
• Absence of Immunological Reactivity between Pseudomonas Isoamylase Antiserum and Klebsiella Pullulanase,Cytophaga Isoamylase and Pseudomonas Pullulanase.
• An Improved Method for Preparation of Cyclic (1→2)-β-D-Glucan Using an Acidic Polysaccharide-negative Mutant of Rhizobium phaseoli AHU 1133

スポンサーリンク