Search Results1-20 of  24

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  • 松村 康生 ID: 9000010192903

    Articles in CiNii:1

    • 油脂の生産・加工・栄養--体によい油を美味しくいただく (〔京都大学大学院農学研究科附属農場〕第8回公開講座) (2005)
  • 松村 康生 ID: 9000014825535

    Articles in CiNii:4

    • 小麦タンパク質の構造と機能 (1986)
    • 酵素によるタンパク質架橋化反応と食品系への応用(食研講演会要旨) (1995)
    • 油脂成分による乳化破壊の防止(集談会講演要旨) (1995)
  • 松村 康生 ID: 9000016776649

    Articles in CiNii:1

    • 講演 食品の品質を科学する--加工性やおいしさを決める構造的要因 ([食生活研究会]講演会記録 食と健康 第17回(平成21年11月)) (2009)
  • 松村 康生 ID: 9000018343037

    Articles in CiNii:2

    • 大豆11Sグロブリンゲルの構造分析--粘弾性構造と分子間結合力(集談会講演要旨) (1988)
    • 新規なタンパク質脱アミド酵素・プロテイングルタミナーゼの食品タンパク質に対する作用 (2002)
  • 松村 康生 ID: 9000018380921

    Articles in CiNii:1

    • 極性脂質による小麦粉の製パン性の向上--新規酵素およびリピッドナノテクノロジー技術の応用 (2004)
  • 松村 康生 ID: 9000024222023

    Articles in CiNii:1

    • <一冊の本シリーズ 6>二枚の絵 (2007)
  • 松村 康生 ID: 9000255937023

    Articles in CiNii:1

    • ヒトはなぜ甘いものや脂肪分に富む食物を好むのか (1995)
  • 松村 康生 ID: 9000398389176

    Articles in CiNii:1

    • Why are delicious pasta to eat in Italy? : Influence of a small amount of mineral components on texture (2017)
  • MATSUMURA Yasuki ID: 9000020999366

    The Research Institute For Food Science, Kyoto University (1987 from CiNii)

    Articles in CiNii:1

    • .ALPHA.-Tocopherol content of tea branches and leaves. (1987)
  • MATSUMURA Yasuki ID: 9000021020557

    The Research Institute for Food Science, Kyoto University (1988 from CiNii)

    Articles in CiNii:1

    • Seasonal changes in .ALPHA.-tocopherol content in tea bushes. (1988)
  • MATSUMURA Yasuki ID: 9000254277116

    Research Institute for Food Science, Kyoto Universisity (1988 from CiNii)

    Articles in CiNii:1

    • Production of rice cake doughs with a twin screw extruder and their retrogradation properties. (1988)
  • MATSUMURA Yasuki ID: 9000254277413

    Research Institute for Food Science, kyoto Univefsity, (1989 from CiNii)

    Articles in CiNii:1

    • Effects of oil and protein on the degree of self-supporting (property) and texture of starch gels. (1989)
  • MATSUMURA Yasuki ID: 9000254764619

    Research lnstitute for Food Science, Kyoto University (1994 from CiNii)

    Articles in CiNii:1

    • Studies on Physical Properties of Food Gels Modified by Particulate Fillers Part I. Physical Properties of EGG White Gels Modified by Addition of Powdered Chitin.:Studies on Physical Properties of Food Gels Modified by Particulate Fillers Part I (1994)
  • MATSUMURA Yasuki ID: 9000255807924

    Research Institute for Food Science , Kyoto University (1994 from CiNii)

    Articles in CiNii:1

    • Effects of Conditions of Gelatinization on the Retrogradation of Starches (1994)
  • MATSUMURA Yasuki ID: 9000405759320

    京都大学大学院農学研究科農学専攻品質評価学分野 (2019 from CiNii)

    Articles in CiNii:1

    • 大豆中のコク味付与成分に関する研究 (2019)
  • Matsumura Yasuki ID: 1000050181756

    Graduate School of Agriculture, Kyoto University (2017 from CiNii)

    Articles in CiNii:63

    • 食品コロイド入門 (1999)
    • Effects of Addition of Powdered Chitin on Physical Properties of Whey Protein Gels (Studies on Physical Properties of Food Gels Modified by Particulate Fillers, Part II) (1995)
    • Supermolecular Structure and Functional Properties of Food Macromolecules (1999)
  • Matsumura Yasuki ID: 9000256486041

    Research Institute for Food Science, Kyoto Universit (1991 from CiNii)

    Articles in CiNii:1

    • Characterization and Discrimination of Food Texture on the Basis of Mechanical Properties (1991)
  • Matsumura Yasuki ID: 9000347185218

    Kyoto University (2014 from CiNii)

    Articles in CiNii:1

    • Changes in characteristics of vegetables by ultra-atomizing process (2014)
  • Matsumura Yasuki ID: 9000347185222

    Kyoto University (2014 from CiNii)

    Articles in CiNii:1

    • Emulsifying and foaming properties of fine powders prepared from various food materials (2014)
  • Matsumura Yasuki ID: 9000382670090

    Kyoto University (2018 from CiNii)

    Articles in CiNii:1

    • Effects of Various Agricultural Food Particles on Emulsifying and Foaming Properties (2018)
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