WATANABE Toshiyuki | Kameda Seika Co., Ltd.
スポンサーリンク
概要
関連著者
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WATANABE Toshiyuki
Kameda Seika Co., Ltd.
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Watanabe Toshiyuki
Kameda Seika
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Kumagai Takehisa
Kameda Seika Co. Ltd.
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Kumagai Takehisa
Kameda Seika
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KUMAGAI Takehisa
Kameda Seika Co., Ltd.
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Isono Yoshinobu
Department of Chemistry, Nagaoka University of Technology
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Watanabe Reiko
Dep. Of Health And Nutrition Univ. Of Niigata Prefecture
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KAWAMURA Hiroyuki
Kameda Seika Co., Ltd.
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Kadowaki Motoni
Dep. Of Applied Biological Chemistry Graduate School Of Sci. And Technol. Niigata Univ.
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Watanabe Reiko
Department Of Health And Nutrition University Of Niigata Prefecture
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Kawamura Hiroyuki
Kameda Seika Co. Ltd.
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Isono Yoshinobu
Department Of Chemistry Faculty Of Engineering Nagaoka University Of Technology
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OKAMURA Emiko
Institute for Chemical Research, Kyoto University
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Fujimoto Teruo
Department of Pathology, Osaka City University Medical School
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五十野 善信
長岡技術科学大学工学部化学系
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五十野 善信
長岡技科大 工
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Okamura Emiko
Department Of Chemistry Nagaoka University Of Technology
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Okamura Emiko
Institute For Chemical Research Kyoto University
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Fujimoto Teruo
Department Of Chemistry Nagaoka University Of Technology
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Watanabe T
Kyushu Univ. Jpn
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WATANABE Reiko
Course of Food and Nutrition, Department of Human Life Environments, Niigata Women's College
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KADOWAKI Motoni
Laboratory of Nutritional Regulation, Faculty of Agriculture, Niigata University
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Watanabe Reiko
Course Of Food And Nutrition Department Of Human Life Environments Niigata Women's College
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Isono Y
Otsuka Foods Co. Ltd. Shiga Jpn
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YANG Lin
Department of Forest Resources, Faculty of Agriculture, Ehime University
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KADOWAKI Motoni
Department of Applied Biological Chemistry, Faculty of Agriculture, Graduate School of Science and T
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Saito Mariko
Kameda Seika Co. Ltd.
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Saito Yuhi
Laboratory of Genetic Engineering, Graduate School of Life and Environmental Sciences, Kyoto Prefect
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MASUMURA Takehiro
Laboratory of Genetic Engineering, Graduate School of Life and Environmental Sciences, Kyoto Prefect
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Watanabe Reiko
Niigata Women's College
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Okada Sanae
Nric Culture Collection Center Tokyo University Of Agriculture
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SENO Kimiko
Kameda Seika Co., Ltd.
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HASHIMOTO Yutaka
Kameda Seika Co., Inc.
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Kadowaki Motoni
Department Of Applied Biological Chemistry Faculty Of Agriculture Niigata University
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Fujimura Shinobu
Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University, Niigata 950-
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Seno Kimiko
Kameda Seika Co. Ltd.
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Fuse Takao
Kameda Seika Co. Ltd.
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KUBOTA Masatoshi
Laboratory of Nutritional Regulation, Faculty of Agriculture, Niigata University
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Masumura Takehiro
Graduate School Of Life And Environmental Science Kyoto Prefectural University
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Masumura Takehiro
Laboratory Of Genetic Engineering Graduate School Of Agriculture Kyoto Prefectural University
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KUBOTA Masatoshi
Department of Applied Biological Chemistry, Graduate School of Science and Technology, Niigata Unive
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Saito Yuhi
Lab. Of Genetic Engineering Graduate School Of Life And Environmental Sciences Kyoto Prefectural Uni
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Kimura T
Tohoku Univ. Sendai Jpn
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Fujimura Shinobu
Department Of Applied Biological Chemistry Graduate School Of Science And Technology Niigata Univers
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Fujimura Shinobu
Department Of Applied Biological Chemistry Faculty Of Agriculture Niigata University Niigata 950-218
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Yang Lin
Department Of Applied Biological Chemistry Faculty Of Agriculture Niigata University
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Kadowaki Motoni
Department Of Applied Biological Chemistry Faculty Of Agriculture Graduate School Of Science And Tec
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Isono Y
Nagaoka Univ. Technol. Nagoya Jpn
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Hashimoto Yutaka
Kameda Seika Co. Inc.
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Saito Yuhi
Laboratory Of Genetic Engineering Graduate School Of Life And Environmental Sciences Kyoto Prefectur
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Masumura Takehiro
Laboratory Of Genetic Engineering Graduate School Of Life And Environmental Sciences Kyoto Prefectur
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Saito Mariko
Kameda Seika
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KADOWAKI Motoni
Department of Applied Biological Chemistry
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KADOWAKI Motoni
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
著作論文
- Effect of Lactobacillus casei subsp. casei 327 on the Growth of Bifidobacteria and Its Survival in the Intestine
- Nonlinear Viscoelastic Properties of Mochi Cake(Food & Nutrition)
- Linear Viscoelastic Properties and Tissue Structures of Mochi Cake(Food & Nutrition)
- Production of Rice Protein by Alkaline Extraction Improves Its Digestibility
- Superiority of Alkali-Extracted Rice Protein in Bioavailability to Starch Degraded Rice Protein Comes from Digestion of Prolamin in Growing Rats
- Effects of Rice Proteins from Two Cultivars, Koshihikari and Shunyo, on Cholesterol and Triglyceride Metabolism in Growing and Adult Rats
- Ultrasonic Degradation of Waxy Rice Starch