Watanabe M | Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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概要
Food Science Laboratory Faculty Of Education Tokyo Gakugei University | 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)
- Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour