Search Results1-8 of  8

  • 京極 奈美 ID: 9000296675334

    Articles in CiNii:2

    • An Effective Nutritional Education by New Teaching Method Using a Tool "My Placemat for Nutritional Balance" (2015)
    • The body proportional advice effecting athlete's images of his/her growth (2016)
  • 京極 奈美 ID: 9000331880332

    Articles in CiNii:2

    • Evaluation of Mechanical Properties, Palatability and Antioxidant Activity of the Deep-fried Cooking Products using Millet Flour(Part 1) (2016)
    • Evaluation of Physical Properties, Palatability and Antioxidant Activity of the Deep-fried Cooking Products using Millet Flour(Part 2) (2017)
  • KYOGOKU Nami ID: 9000389944315

    Kanazawa Gakuin College (2018 from CiNii)

    Articles in CiNii:1

    • Preparation Method for Tempura Batter Using Millet Flour Based on Basic Grain Properties (2018)
  • Kyogoku Nami ID: 9000345279171

    Kanazawa Gakuin College (2016 from CiNii)

    Articles in CiNii:1

    • Evaluation of mechanical properties and gelatinizing properties of batter for tempura using millet flour (2016)
  • Kyogoku Nami ID: 9000365539811

    Kanazawa Gakuin Junior College (2017 from CiNii)

    Articles in CiNii:1

    • Applicability of millet flour to tempura batter judged from flavor analysis and sensory evaluation (2017)
  • Kyogoku Nami ID: 9000391805976

    Kanazawa Gakuin Junior College (2017 from CiNii)

    Articles in CiNii:1

    • Objective evaluation of mechanical properties and palatability of Tempura batter using millet powder (2017)
  • Kyogoku Nami ID: 9000403991904

    Kanazawa Gakuin College (2019 from CiNii)

    Articles in CiNii:1

    • Effect of white endosperm flour aiming at palatability advancement of <i>Tempura</i> using buckwheat flour (2019)
  • Nami KYOGOKU ID: 9000397660174

    Kanazawa Gakuin College (2018 from CiNii)

    Articles in CiNii:1

    • Influence of water content on temporal change of physical properties in Tempura batter using millet flour (2018)
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