Seguchi Masaharu | Faculty Of Home Economics Kobe Women's University

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概要

• SEGUCHI Masaharuの詳細を見る
• 同名の論文著者
• Faculty Of Home Economics Kobe Women's Universityの論文著者

関連著者

• Seguchi Masaharu

  Faculty Of Home Economics Kobe Women's University

• Yamane Chihiro

  Faculty Of Home Economics Kobe Women's University

• SEGUCHI Masaharu

  Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University

• Nakamura Chieko

  Kobe Women's Junior College

• Tabara Aya

  Faculty Of Home Economics Laboratory Of Food Technology Kobe Women's University

• OKAJIMA Kunihiko

  Faculty of Education, Kumamoto University

• MIYAMOTO Hitomi

  Faculty of Home Economics, Kobe Women's University

• Miyamoto Hitomi

  Faculty Of Home Economics Kobe Women's University

• Okajima Kunihiko

  Faculty Of Engineering Tokushima Bunri University

• KOSHIKAWA Yoshiki

  Masuda Flour Milling Co., Ltd.

• Koshikawa Yoshiki

  Masuda Flour Milling Co. Ltd.

• Ozawa Miki

  Kobe Women's Junior College

• TABARA Aya

  Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University

• Abe Makoto

  Faculty Of Intercultural Studies Dept. Of Japanese Studies Gakushuin Women's College

• Hayashi Machiko

  Faculty Of Home Economics Laboratory Of Food Technology Kobe Women's University

• Nakamura Chieko

  Department Of Orthopaedic Surgery Toyama Medical And Pharmaceutical University

• Seguchi Masaharu

  Faculty Of Home Economics Laboratory Of Food Technology Kobe Women's University

• SEGUCHI Masaharu

  Laboratory of Food Technology, Faculty of Home Economics, Kobe Women's University

• OZAWA Miki

  Kobe Women's Junior College

• Yamane Chihiro

  Faculty Of Home Economics Laboratory Of Food Technology Kobe Women's University

• SEGUCHI Masaharu

  Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University

• TABARA Aya

  Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University

• Seguchi Masaharu

  Laboratory of Food Technology, Faculty of Home Economics, Kobe Women's University

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著作論文

• Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour
• Effect of Flour Changes Due to Storage on Kasutera Cake Volume
• 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
• Improving Effects of Stored Wheat Flour on Pancake Texture
• Relationship between Pancake Springiness and Interaction of Wheat Flour Components Caused by Dry Heating
• Adsorption Mechanism for Xanthene Dyes to Cellulose Granules
• Adsorption Mechanism for Xanthene Dyes to Cellulose Granules
• Development of Gluten-Free Bread baked with Yam Flour
• Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal

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