Search Results1-8 of  8

  • 露久保 美夏 ID: 9000392861252

    Articles in CiNii:1

    • Content development and practice to deepen understanding of food and cooking (2018)
  • 露久保 美夏 ID: 9000409517307

    Articles in CiNii:1

    • 日本におけるサツマイモ摂取の変遷に関する研究 (2018)
  • 露久保 美夏 ID: 9000410149077

    Articles in CiNii:1

    • Development of SHOKUIKU Program Linked with Language Expression : Based on the Practice for Elementary School Students (2020)
  • 露久保 美夏 ID: 9000410326932

    Articles in CiNii:1

    • Development of SHOKUIKU Program Linked with Language Expression : Based on the Practice for Elementary School Students (2020)
  • TSUYUKUBO Mika ID: 9000018334481

    Toyo University (2018 from CiNii)

    Articles in CiNii:21

    • 米飯の食味に関わる米内在性酵素の局在と炊飯中の挙動 (2013)
    • Analysis of starch degrading enzymes distribution during rice cooking with specific antibodies against them (2011)
    • Effects of β-Amylase in Sweet Potato on Cooked Rice and Rice Gruel (2011)
  • TSUYUKUBO Mika ID: 9000398996335

    Ochanomizu University Science & Education Center (2018 from CiNii)

    Articles in CiNii:1

    • Development and verification of a sustainable science education system for schools after a disaster:Support activities of science education in disaster-affected schools (2018)
  • TSUYUKUBO Mika ID: 9000411496040

    Toyo University (2021 from CiNii)

    Articles in CiNii:1

    • Examples of Remote Cooking Lessons to Respond to Infection Prevention of COVID-19:— University version — (2021)
  • Tsuyukubo Mika ID: 9000403991634

    Toyo University (2019 from CiNii)

    Articles in CiNii:1

    • Development and practice of a taste education program for parent and children that caltivates an ability to feel with the five senses (2019)
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