Yamane Chihiro | Faculty Of Home Economics Kobe Women's University
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概要
関連著者
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Yamane Chihiro
Faculty Of Home Economics Kobe Women's University
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Okajima Kunihiko
Faculty Of Engineering Tokushima Bunri University
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OKAJIMA Kunihiko
Faculty of Education, Kumamoto University
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Seguchi Masaharu
Faculty Of Home Economics Kobe Women's University
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MIYAMOTO Hitomi
Faculty of Home Economics, Kobe Women's University
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Miyamoto Hitomi
Faculty Of Home Economics Kobe Women's University
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Okajima Kunihiko
Faculty of Engineering, Tokushima Bunri University
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Ago Mariko
The Fac. Of Engineering Tokushima Bunri Univ.
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Ago Mariko
Faculty Of Engineering Tokushima Bunri University
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SATO Kazuishi
Faculty of Engineering, Tokushima Bunri University
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TAKAHASHI Toshisada
Faculty of Home Economics, Kobe Women's University
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Sato Kazuishi
Faculty Of Engineering Tokushima Bunri University
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Takahashi Toshisada
Faculty Of Home Economics Kobe Women's University
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SEGUCHI Masaharu
Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University
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TABARA Aya
Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University
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Tabara Aya
Faculty Of Home Economics Laboratory Of Food Technology Kobe Women's University
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Aoyagi Takeshi
Central Research Laboratory Asahi Kasei Corporation
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Hattori Makiko
Analysis & Simulation Center Corporate Research & Development Asahi-kasei Corporation
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AGO Mariko
Department of Nano Materials & Bio Engineering, Faculty of Engineering, Tokushima Bunri University
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YAMANE Chihiro
Domestic Science, Kobe Women's University
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ONO Hirofumi
Analysis & Simulation Center Corporate Research & development Asahi-Kasei Corporation
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OKAJIMA Kunihiko
Department of Nano Materials & Bio Engineering, Faculty of Engineering, Tokushima Bunri University
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Ono Hirofumi
Analysis & Simulation Center Corporate Research & Development Asahi-kasei Corporation
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KIYOSE Miki
Faculty of Home Economics, Kobe Women's University
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YAMAMOTO Eriko
Faculty of Home Economics, Kobe Women's University
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MIDORIKAWA Takehiko
Faculty of Home Economics, Kobe Women's University
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Takahashi Toshisada
Fac. Of Home Economics Kobe Women's Univ.
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Yang Guang
Department Of Forest And Forest Products Sciences Kyushu University
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Yang Guang
Department Of Chemistry Wuhan University
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Kiyose Miki
Faculty Of Home Economics Kobe Women's University
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Yamamoto Eriko
Faculty Of Home Economics Kobe Women's University
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MOCHIZUKI Hisaya
Central Research Laboratories, Asahi-Kasei Corporation
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YAMANE Chihiro
Department of Domestic Science, Kobe Women's University
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Midorikawa Takehiko
Faculty Of Home Economics Kobe Women's University
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Mochizuki Hisaya
Central Research Laboratories Asahi-kasei Corporation
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Okajima Kunihiko
Department Of Nano Material And Bio Engineering Graduate School Of Engineering At Tokusihima Bunri University
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Ago Mariko
Department Of Nano Material And Bio Engineering Graduate School Of Engineering At Tokusihima Bunri University
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Yamane Chihiro
Faculty Of Home Economics Laboratory Of Food Technology Kobe Women's University
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TABARA Aya
Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University
著作論文
- Characterization of Morphology and Physical Strength for Bacterial Cellulose Produced by an Enterobacter sp.
- Two Different Surface Properties of Regenerated Cellulose due to Structural Anisotropy
- Comparison between Cellulose Blend Films Prepared from Aqueous Sodium Hydroxide Solution and Edible Films of Biopolymers with Possible Application for New Food Materials
- Structure and Properties of Low-Substituted Hydroxypropylcellulose Films and Fibers Regenerated from Aqueous Sodium Hydroxide Solution
- Structure of Regenerated Cellulose Films from Cellulose/Aqueous NaOH Solution as a Function of Coagulation Conditions
- Effects of Hydrophobic Solvents on X-Ray Diffraction Patterns of Regenerated Cellulose Membrane
- Structure and Properties of Cellulose-Starch Blend Films Regenerated from Aqueous Sodium Hydroxide Solution
- Adsorption Mechanism for Xanthene Dyes to Cellulose Granules
- Adsorption Mechanism for Xanthene Dyes to Cellulose Granules
- Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal