Search Results1-20 of  61

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  • 市川 朝子 ID: 9000002753825

    お茶の水女子大学 (1973 from CiNii)

    Articles in CiNii:1

    • てんぷらの衣の香気成分 (1973)
  • 市川 朝子 ID: 9000007328391

    Articles in CiNii:1

    • 小麦粉の調理性 (1998)
  • 市川 朝子 ID: 9000007892867

    Articles in CiNii:7

    • 調理学〔含 解答と解説〕 (管理栄養士国家試験 模擬テスト) (2002)
    • 管理衛生士国家試験模擬テスト<給食管理><調理学> (2003)
    • おいしさを生み出す調理法 (特集1 "おいしい料理"の不思議を探る) (2004)
  • 市川 朝子 ID: 9000014534459

    Articles in CiNii:7

    • 災害時のメニュー開発に関する特別研究 (2007)
    • 著者 江原絢子,東四柳祥子, 近代料理書の世界, A5版, 300頁, 2008年7月発行, 定価2,800円+税, ドメス出版 (2008)
    • 編著:大越ひろ,神宮英夫, 食の官能評価入門, A5版, 127頁, 2009年2月発行, 定価1,800円+税, 光生館 (2009)
  • 市川 朝子 ID: 9000241486405

    Articles in CiNii:1

    • 2011年度 第24回研究大会 シンポジウム記録 災害と食 (2012)
  • 市川 朝子 ID: 9000256810818

    Articles in CiNii:1

    • てんぷらの衣の香気成分 (1973)
  • 市川 朝子 ID: 9000256811102

    Articles in CiNii:1

    • 調理と水和ゲル (1997)
  • 市川 朝子 ID: 9000256812116

    Articles in CiNii:1

    • 調理科学に想う (2004)
  • ICHIKAWA TOMOKO ID: 9000254760009

    Faculty of Agriculture, Kobe University (1975 from CiNii)

    Articles in CiNii:1

    • Antioxidant Action of Some Commercial Caramel Colors on Autooxidation of Linoleic Acid (1975)
  • ICHIKAWA Tomoko ID: 1000030141295

    大妻女子大学家政学部食物学科 (2014 from CiNii)

    Articles in CiNii:46

    • Tastiness of Savory Cup Custard and its' Rheological Properties (2007)
    • めんの物性と食味におよぼす油添加の影響 (1982)
    • めんの物性と食味におよぼす油添加の影響 (1982)
  • ICHIKAWA Tomoko ID: 9000254048345

    Faculty of Home Economics, Otsuma Women's University (1987 from CiNii)

    Articles in CiNii:1

    • A study of filters on deep fat frying. (1987)
  • ICHIKAWA Tomoko ID: 9000254050100

    Faculty of Home Economics, Otsuma Women's University (1999 from CiNii)

    Articles in CiNii:1

    • Properties of Rice Gruel Cooked in Water from a Home Water-Softener. (1999)
  • ICHIKAWA Tomoko ID: 9000254083244

    大妻女子大学家政学部 (1986 from CiNii)

    Articles in CiNii:1

    • Studies on cooking wheat flour. Part 2 Sample preparation for measurement of gelatinization.:Studies on Cooking Wheat Flour (Part 2) (1986)
  • ICHIKAWA Tomoko ID: 9000254398374

    Faculty of Home Economics, Otsuma Women's University (1988 from CiNii)

    Articles in CiNii:1

    • Water sorption behavior of polysaccharides. (1988)
  • ICHIKAWA Tomoko ID: 9000254398777

    Faculty of Home Economics, Otsuma Women's University (1990 from CiNii)

    Articles in CiNii:1

    • Water sorption behavior of chitosan/carboxymethyl cellulose complex films. (1990)
  • ICHIKAWA Tomoko ID: 9000254436127

    Faculty of Home Economics, Otsuma Women's University (1988 from CiNii)

    Articles in CiNii:1

    • On the quality of sponge cake during storage in home freezer. Effects of whipping method and butter content.:-Effects of Whipping Method and Butter Content- (1988)
  • ICHIKAWA Tomoko ID: 9000254436541

    Faculty of Home Economics, Otsuma Women's University (1991 from CiNii)

    Articles in CiNii:1

    • Effects of baking conditions and cake molds on the qualities of sponge cake. (1991)
  • ICHIKAWA Tomoko ID: 9000254437471

    Faculty of Home Economics, Otsuma Women's University (1996 from CiNii)

    Articles in CiNii:1

    • Effects of the Addition of New Saccharide Sweeteners on the Properties of Sponge Cakes. (1996)
  • ICHIKAWA Tomoko ID: 9000254438043

    Faculty of Home, Economics, Otsuma Women's University (1998 from CiNii)

    Articles in CiNii:1

    • Effect on Cooking of Soft Water from a Domestic Water-Softener (Part 1). Cooking of Beans.:Cooking of Beans (1998)
  • ICHIKAWA Tomoko ID: 9000254490428

    大妻女子大学 (1982 from CiNii)

    Articles in CiNii:1

    • The Effect of Added Oil on Texture and Taste of Dough and Cooked Noodles (1982)
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