Search Results1-20 of  42

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  • AKUZAWA SAYURI ID: 9000263043928

    Faculty of Applied Bio-Science, Tokyo University of Agriculture (2014 from CiNii)

    Articles in CiNii:1

    • Inactivation of <i>Kudoa septempunctata</i> in Olive Flounder Meat by Liquid Freezing (2014)
  • AKUZAWA Sayuri ID: 9000001197145

    Tokyo University of Agriculture, Faculty of Applied Bioscience, Department of Nutritional Science (2002 from CiNii)

    Articles in CiNii:1

    • Physicochemical Characteristics of Rice and Suitability of the Traditional Cooking Method of Rice in the Union of Myanmar (2002)
  • AKUZAWA Sayuri ID: 9000004167035

    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture (1996 from CiNii)

    Articles in CiNii:1

    • Sol-Gel Transition and Elasticity of Starch (1996)
  • AKUZAWA Sayuri ID: 9000019184884

    Department of Food and Nutrition, Iowa State University (2012 from CiNii)

    Articles in CiNii:1

    • Physicochemical Properties of Starches Isolated from Five Cassava (Manihot esculenta Crantz) Landraces of Brazil (2012)
  • AKUZAWA Sayuri ID: 9000021863932

    Articles in CiNii:1

    • Spinnability of Starch Pastes. (1992)
  • AKUZAWA Sayuri ID: 9000255808067

    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture (1996 from CiNii)

    Articles in CiNii:1

    • Gelatinization Characteristics of Heat-Moisture Treated Potato and Corn Starches (1996)
  • AKUZAWA Sayuri ID: 9000256361016

    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture (1996 from CiNii)

    Articles in CiNii:1

    • Sol-Gel Transition and Elasticity of Heat-Moisture Treated Starches (1996)
  • AKUZAWA Sayuri ID: 9000256361131

    Nodai Research Institute , Tokyo University of Agriculture (1997 from CiNii)

    Articles in CiNii:1

    • Rheological Properties of Katakuri Starch Gel at the Extremely Small and Large Deformations (1997)
  • AKUZAWA Sayuri ID: 9000258080373

    Faculty of Applied Bioscience, Tokyo University of Agriculture (2006 from CiNii)

    Articles in CiNii:1

    • Characterization of the Composition and Bacteria in “Khaw Poon” Fermented Rice Noodle from Raos (2006)
  • AKUZAWA Sayuri ID: 9000258512020

    Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture (2003 from CiNii)

    Articles in CiNii:1

    • Comprehensive Evaluation of Palatability of Tomatoes Perceived during the Whole Process of Eating (2003)
  • AKUZAWA Sayuri ID: 9000283614075

    Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture (2005 from CiNii)

    Articles in CiNii:1

    • Preference and acceptance of high-sugar-content tomatoes (2005)
  • AKUZAWA Sayuri ID: 9000347086101

    Tokyo University of Agriculture (2013 from CiNii)

    Articles in CiNii:1

    • Characterization of Japanese texture terms by analyzing relationships with various kinds of foods obtained from questionnaires (2013)
  • AKUZAWA Sayuri ID: 9000365514195

    Articles in CiNii:1

    • Characterization of the Composition and Bacteria in Mohingar Fermented Rice Noodle from Myanmar (2003)
  • AKUZAWA Sayuri ID: 9000365514206

    Articles in CiNii:1

    • Allergenic Protein in Fermented Rice Noodles and the Protease-producing Bacterium (2005)
  • AKUZAWA Sayuri ID: 9000365514217

    Articles in CiNii:1

    • Manufacturing Process and Cooking Method for Fermented Rice Noodles in Cambodia (2005)
  • AKUZAWA Sayuri ID: 9000365514227

    Articles in CiNii:1

    • Characterization of the Composition and Bacteria in Khaw Poon Fermented Rice Noodle from Raos (2006)
  • AKUZAWA Sayuri ID: 9000365521254

    Articles in CiNii:1

    • Bread-making Quality of Wheat Flour Produced in Gifu Prefecture : Granule Size Prepared with Different Mills (2010)
  • AKUZAWA Sayuri ID: 9000391803431

    Tokyo University of Agriculture (2006 from CiNii)

    Articles in CiNii:1

    • Manufacturing process and general components for rice noodles (Kvtiav)in Cambodia (2006)
  • AKUZAWA Sayuri ID: 9000391803596

    Tokyo University of Agriculture (2003 from CiNii)

    Articles in CiNii:1

    • Characterization of flavor of traditional rice noodle in RAO.P.D.R (2003)
  • AKUZAWA Sayuri ID: 9000391808212

    Tokyo University of Agruculture (2011 from CiNii)

    Articles in CiNii:1

    • Collection and classification of texture descriptive terms for gel (2011)
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