本間 清一 | Department of Nutrition and Food Science, Ochanomizu University
スポンサーリンク
概要
関連著者
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本間 清一
Department of Nutrition and Food Science, Ochanomizu University
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藤巻 正生
Department of Agricultural Chemistry, University of Tokyo
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大町 睦子
Department of Nutrition and Food Science, Ochanomizu University
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田村 敦子
Department of Nutrition and Food Science, Ochanomizu University
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イシャク エリ
Department of Nutrition and Food Science, Ochanomizu University
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藤巻 正生
Department of Nutrition and Food Science, Ochanomizu University
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MARERO Lydia
Department of Nutrition and Food Science, Ochanomizu University
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PAYUMO Estelita
Department of Nutrition and Food Science, Ochanomizu University
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AGUINALDO Aida
Department of Nutrition and Food Science, Ochanomizu University
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マルロ・ リディア
Department of Nutrition and Food Science, Ochanomizu University
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相田 浩
Department of Nutrition and Food Science, Ochanomizu University
著作論文
- Triacylglycerol composition of winged bean (Psophocarpus tetragonolobus)
- Lipid composition of winged bean (Psophocarpus tetragonolobus).
- Changes in the tocopherol and unsaturated fatty acid constituents of spices after pasteurization with superheated steam.
- Maltooligosaccharide composition of flours, weaning foods, and gruels prepared from germinated rice, corn, mungbean, and cowpea.