スポンサーリンク
Department Of Food Science And Nutrition School Of Home Life And Environmental Science Mukogawa Wome | 論文
- 野生株Pleurotus ostreatusの人工栽培とエクストルージョン・クッキングによる食品への応用
- ホームベーカリーにおける小麦粉ドウの物性と製パン性に及ぼすグルコン酸および乳酸カルシウムの効果
- 水溶性α-グルコシルルチンの製パン性とドウの物性 : 食品
- Characteristics of Wine Produced by Mushroom Fermentation(Microbiology & Fermentation Technology)
- Utilization of Enokitake and Shiitake in fiber-bread processing and their characteristics
- Callus Induction from Hibiscus manihot Seed and Leaf
- Callus Formation from Eucommia ulmoides (Tu-chung) Branch
- Pleurotus ostreatus 人工栽培における酒粕の利用
- 2-III-19 野生担子菌 W0001 の人工栽培と子実体形成促進物質について : 第46回大会研究発表要旨
- Characteristics of Beer-Like Drink Produced by Mushroom Fermentation
- Development of Mushrooms for Thrombosis Prevention by Protoplast Fusion
- The Artificial Cultivation of Collybia spp. W0003
- Utilization and characteristics of starch in bread processing
- Production of Betalains by Suspension Cultures of Basella rubra L.
- Induction of Callus from Crataegus cuneata Stems
- Plant Regeneration from Hypocotyl-derived Calli of Gardenia jasminoides
- Effects of Hormones on Cultivation of Tricholoma matsutake Mycelia
- Effect of culture broths from various microorganisms on fruiting of Pleurotus ostreatus W0001
- Cultural characteristics of Laetiporus sulphureus, producing an anti-thrombin substance
- Effects of Aspartame on alcohol fermentation in Aspartame-added bread processing