Arai Eiko | Food Science Laboratory Faculty Of Education Tokyo Gakugei University

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概要

• Arai Eikoの詳細を見る
• 同名の論文著者
• Food Science Laboratory Faculty Of Education Tokyo Gakugei Universityの論文著者

関連著者

• WATANABE Michiko

  Food Science Laboratory, Faculty of Education, Tokyo Gakugei University

• Arai Eiko

  Food Science Laboratory Faculty Of Education Tokyo Gakugei University

• Watanabe Michiko

  Food Science Laboratory Faculty Of Education Tokyo Gakugei University

• Watanabe M

  Faculty Of Agriculture Tokyo University Of Agriculture And Technology

• Honma Kazuo

  Research Institute of QP Corporation

• Honma Kazuo

  Department Of Food And Nutrition Japan Women's University

• AOYAMA Keisuke

  Laboratory of Molecular Microbiology, School of Agriculture, Nagoya University

• Aoyama K

  Laboratory Of Molecular Microbiology School Of Agriculture Nagoya University

• Arai E

  Tokyo Gakugei Univ. Tokyo Jpn

• Aoyama Kaede

  Food Science Laboratory, Faculty of Education, Tokyo Gakugei University

• Kumeno Keiko

  Department of Food and Nutrition, Japan Women's University

• Watanabe M

  Tokyo Univ. Agriculture And Technology Tokyo Jpn

• FUKE Shinya

  Food Science Laboratory, Faculty of Education, Tokyo Gakugei University

• Fuke Shinya

  Food Science Laboratory Faculty Of Education Tokyo Gakugei University

• Kumeno Keiko

  Department Of Food And Nutrition Japan Women's University

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著作論文

• Enzymatic Improvement of the Cooking Quality of Aged Rice : A Main Mode of Protease Action
• Improved Cooked Flavor of old Rice Grains by Treating with Protease
• Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment(Food & Nutrition)
• A New Method for Producing a Non-heated Jam Sample : The Use of Freeze Concentration and High-pressure Sterilization(Food & Nutrition)

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