SEGUCHI Masaharu | Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University
スポンサーリンク
概要
関連著者
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SEGUCHI Masaharu
Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University
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Seguchi Masaharu
Faculty Of Home Economics Kobe Women's University
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Yamane Chihiro
Faculty Of Home Economics Kobe Women's University
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OKAJIMA Kunihiko
Faculty of Education, Kumamoto 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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Abe Makoto
Faculty Of Intercultural Studies Dept. Of Japanese Studies Gakushuin Women's College
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Hayashi Machiko
Faculty Of Home Economics Laboratory Of Food Technology Kobe Women's University
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Seguchi Masaharu
Faculty Of Home Economics Laboratory Of Food Technology Kobe Women's University
著作論文
- Comparison between Cellulose Blend Films Prepared from Aqueous Sodium Hydroxide Solution and Edible Films of Biopolymers with Possible Application for New Food Materials
- Improvemnet of Japanese Wheat Flour by Gaseous Acetic Acid Treatment
- Effect of Leek (A. ampeloprasum L.) and Scallion (A. chinense L.) on Breadmaking Properties
- Structure and Properties of Cellulose-Starch Blend Films Regenerated from Aqueous Sodium Hydroxide Solution