Search Results61-80 of  152

  • KAWABATA Akiko ID: 9000254436606

    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture (1991 from CiNii)

    Articles in CiNii:1

    • Sensory Attributes and Platability of Different Varieties of Cooked Rice. Profile of the New Character's Rice.:-Profile of the New Character's Rice- (1991)
  • KAWABATA Akiko ID: 9000254436841

    Faculty of Agriculture, Tokyo University of Agriculture (1992 from CiNii)

    Articles in CiNii:1

    • The Texture Profiles of Jelly Fig Gel. (1992)
  • KAWABATA Akiko ID: 9000254437503

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

    Articles in CiNii:1

    • Rheological Properties of Freeze-Dried Yams(Nagaimo, Ichouimo and Tsukuneimo).:Nagaimo, Ichouimo and Tsukuneimo (1996)
  • KAWABATA Akiko ID: 9000254486172

    Department of Nutrition (1984 from CiNii)

    Articles in CiNii:1

    • Some physico-chemical properties of starches from cassava, arrowroot and sago.:Studies on Tropical Starches. Part 1 (1984)
  • KAWABATA Akiko ID: 9000254486291

    Faculty of Agriculture, Tokyo University (1985 from CiNii)

    Articles in CiNii:1

    • Properties and cooking quality of starches. Part 5. Effects of preparation methods of starches from mung beans and broad beans and preparation method of noodles on the physico-chemical properties of Harusame noodles.:Properties and Cooking Quality of Starches. Part 5 (1985)
  • KAWABATA Akiko ID: 9000254486359

    Faculty of Agriculture, Tokyo University of Agriculture (1987 from CiNii)

    Articles in CiNii:1

    • The degree of gelatinization and texture during the preparation of Harusame noodles. (1987)
  • KAWABATA Akiko ID: 9000254486427

    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture (1987 from CiNii)

    Articles in CiNii:1

    • "Mochi" - A traditional Japanese food. Part 1. Physicochemical properties of "Mochi" prepared by various methods and with various additives. (1987)
  • KAWABATA Akiko ID: 9000254486436

    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture (1987 from CiNii)

    Articles in CiNii:1

    • "Mochi" - A traditional Japanese food. Part 2. Factor analysis for the sensory attributes of "Mochi" by the semantic differential method. (1987)
  • KAWABATA Akiko ID: 9000254486566

    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture (1990 from CiNii)

    Articles in CiNii:1

    • Some rheological properties of starches from glutinous rice, waxy corn, and cassava. (1990)
  • KAWABATA Akiko ID: 9000254486642

    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture (1990 from CiNii)

    Articles in CiNii:1

    • Some physical characteristics of Mochi during storage. (1990)
  • KAWABATA Akiko ID: 9000254486653

    Department of Nutrition (1990 from CiNii)

    Articles in CiNii:1

    • A study of chain length distribution in amylopectins from tropical starches. (1990)
  • KAWABATA Akiko ID: 9000254486660

    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture (1990 from CiNii)

    Articles in CiNii:1

    • Creep characteristics of Mochi during the aging process. (1990)
  • KAWABATA Akiko ID: 9000254486815

    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture (1993 from CiNii)

    Articles in CiNii:1

    • Some Rheological Properties of Katakuri (Erythronium japonicum Decne) Starch Pastes at Low Concentrations. (1993)
  • KAWABATA Akiko ID: 9000254486820

    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture (1993 from CiNii)

    Articles in CiNii:1

    • Determination of Minerals in Some Starches by Lithium Metaborate Fusion-Inductively Coupled Plasma Atomic Emission Spectroscopy. (1993)
  • KAWABATA Akiko ID: 9000254489993

    東京農業大学 (1980 from CiNii)

    Articles in CiNii:1

    • Rheological Properties of Custards (1980)
  • KAWABATA Akiko ID: 9000254490095

    東京農業大学 (1980 from CiNii)

    Articles in CiNii:1

    • Rheological Properties in the Gelation Process of Dessert Jellies (1980)
  • KAWABATA Akiko ID: 9000254490179

    東京農業大学 (1981 from CiNii)

    Articles in CiNii:1

    • Molecular Characteristics, Dynamic Viscoelasticity in Gelation Process and Gel of Variously Demethylated Low Methoxyl Pectin (1981)
  • KAWABATA Akiko ID: 9000254490334

    東京農業大学 (1982 from CiNii)

    Articles in CiNii:1

    • Effect of Seasonings on Retrogradation of Gelatinized Cooked Rice (1982)
  • KAWABATA Akiko ID: 9000254490354

    東京農業大学 (1982 from CiNii)

    Articles in CiNii:1

    • Utilization of Low Methoxyl Pectin for Milk Jelly (1982)
  • KAWABATA Akiko ID: 9000254490543

    東京農業大学 (1983 from CiNii)

    Articles in CiNii:1

    • Effect of Some Hydrocolloids on the Rheological Property of Carrageenan Gels (1983)
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