Search Results1-20 of  35

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  • IKEDA Masayo ID: 1000010364704

    Tokyo University of Agriculture, Faculty of Applied Bio-science, Department of Nutritional Science (2008 from CiNii)

    Articles in CiNii:13

    • Characterization of Fermented Rice Noodle (mohingar) in Myanmar (2001)
    • Effect of Heat-Moisture Treatment on the Digestibility and Viscous Characteristics of Hard Wheat Flour and Separated Wheat Starch (2008)
    • ミャンマーの伝統食品を訪ねて (2001)
  • IKEDA Masayo ID: 9000001197149

    Faculty of Home Economics, Otsuma Women's University (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)
  • IKEDA Masayo ID: 9000254438828

    Department of Food Science, Otsuma Women's University (2003 from CiNii)

    Articles in CiNii:1

    • Characterization of the Composition and Bacteria in "Mohingar" Fermented Rice Noodle from Myanmar (2003)
  • IKEDA Masayo ID: 9000254439053

    Faculty of Health and Welfare, Takasaki University of Health and Welfare (2005 from CiNii)

    Articles in CiNii:1

    • Manufacturing Process and Cooking Method for Fermented Rice Noodles in Cambodia (2005)
  • IKEDA Masayo ID: 9000254439149

    Faculty of Health and Welfare, Takasaki University of Health and Welfare (2005 from CiNii)

    Articles in CiNii:1

    • Allergenic Protein in Fermented Rice Noodles and the Protease-producing Bacterium (2005)
  • IKEDA Masayo ID: 9000258080371

    Faculty of Health and Welfare, Takasaki University of Health and Welfare (2006 from CiNii)

    Articles in CiNii:1

    • Characterization of the Composition and Bacteria in “Khaw Poon” Fermented Rice Noodle from Raos (2006)
  • IKEDA Masayo ID: 9000258080531

    Faculty of Applied Bio-Science, Tokyo University of Agriculture (2007 from CiNii)

    Articles in CiNii:1

    • Improvement of Fermented Rice Noodles in Thailand and Their Characteristics (2007)
  • IKEDA Masayo ID: 9000258081169

    Department of Nutritional Sciences, Faculty of Applied Bioscience, Tokyo University of Agriculture (2013 from CiNii)

    Articles in CiNii:1

    • Gas Consumed and Kitchen Appliances Used in Training for Food Service Management (2013)
  • IKEDA Masayo ID: 9000283139832

    Faculty of Applied Bio-Science, Tokyo University of Agriculture (2013 from CiNii)

    Articles in CiNii:1

    • Effect of "Visualization" of Gas Consumption on Student's Awareness about Energy Conservation during Food Service Training (2013)
  • IKEDA Masayo ID: 9000283211837

    Faculty of Applied Bioscience, Tokyo University of Agriculture (2010 from CiNii)

    Articles in CiNii:1

    • Characterization of the Composition and Bacterial Manufacturing Process for Rice Noodles in Cambodia (2010)
  • IKEDA Masayo ID: 9000365513955

    Articles in CiNii:1

    • Improvement of Fermented Rice Noodles in Thailand and Their Characteristics (2007)
  • IKEDA Masayo ID: 9000365514192

    Articles in CiNii:1

    • Characterization of the Composition and Bacteria in Mohingar Fermented Rice Noodle from Myanmar (2003)
  • IKEDA Masayo ID: 9000365514203

    Articles in CiNii:1

    • Allergenic Protein in Fermented Rice Noodles and the Protease-producing Bacterium (2005)
  • IKEDA Masayo ID: 9000365514214

    Articles in CiNii:1

    • Manufacturing Process and Cooking Method for Fermented Rice Noodles in Cambodia (2005)
  • IKEDA Masayo ID: 9000365514225

    Articles in CiNii:1

    • Characterization of the Composition and Bacteria in Khaw Poon Fermented Rice Noodle from Raos (2006)
  • IKEDA Masayo ID: 9000391803427

    Takasaki University of Health and Welfare (2006 from CiNii)

    Articles in CiNii:1

    • Manufacturing process and general components for rice noodles (Kvtiav)in Cambodia (2006)
  • Ikeda Masayo ID: 9000290134830

    Department of Nutritional Sciences, Faculty of Applied Bioscience, Tokyo University of Agriculture (2014 from CiNii)

    Articles in CiNii:1

    • Gender Difference of University Students Depends on their Tendency to Choose Dishes in Cafeterias (2014)
  • Ikeda Masayo ID: 9000298899081

    Faculty of Applied Bio-Science, Tokyo University of Agriculture (2015 from CiNii)

    Articles in CiNii:1

    • Effectiveness of Energy Conservation Education Incorporating a "Visualization" Method:—A Practical Research on Food Service Process— (2015)
  • Ikeda Masayo ID: 9000318139695

    Department of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture (2012 from CiNii)

    Articles in CiNii:1

    • Relationship between Plate Waste Ratio and Food Category or Serving Amount in Elementary School Lunches (2012)
  • Ikeda Masayo ID: 9000345278280

    Tokyo University of Agriculture (2016 from CiNii)

    Articles in CiNii:1

    • Research of the appropriate kind and amount of the storage seasoning as preparations for disasters (2016)
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