Search Results1-17 of  17

  • MAKIO Sachiko ID: 9000006924573

    Chugoku Gakuen University (2009 from CiNii)

    Articles in CiNii:1

    • Changes in Polysaccharides and Histological Structure of the Cell Wall of 'Hakuto' Peach Fruit during Maturation (2009)
  • MAKIO Sachiko ID: 9000391801998

    Okayama Prefectural University (2007 from CiNii)

    Articles in CiNii:1

    • The condition for producing packed tofu using high pressure (2007)
  • MAKIO Sachiko ID: 9000391802013

    Okayama Prefectural University (2007 from CiNii)

    Articles in CiNii:1

    • Rheological properties and sensory evaluation of market additives with Xanthan gum to adjust viscosity for the elderly (2007)
  • MAKIO Sachiko ID: 9000391802757

    Okayama Prefectural University (2008 from CiNii)

    Articles in CiNii:1

    • High-pressure-induced strawberry jam (2008)
  • MAKIO Sachiko ID: 9000391808507

    Chugoku Gakuen University (2010 from CiNii)

    Articles in CiNii:1

    • Effects of temperature and time of soaking in distilled water or tap water on the hardening of potatoes (2010)
  • Makio Sachiko ID: 9000283710659

    Chugoku Gakuen University (2009 from CiNii)

    Articles in CiNii:1

    • Erratum: Changes in Polysaccharides and Histological Structure of the Cell Wall of ‘Hakuto’ Peach Fruit during Maturation [Journal of Cookery Science of Japan, Vol. 42, No. 1, pp. 9-16 (2009)] (2009)
  • Makio Sachiko ID: 9000283871586

    Chugoku Gakuen University (2013 from CiNii)

    Articles in CiNii:1

    • Regional characteristics of the rite of passage and annual events in Okayama Prefecture:Comparison between 3 region(Bizen, Bitchu, Mimasaka) (2013)
  • Makio Sachiko ID: 9000365540310

    Chugoku Gakuen University (2017 from CiNii)

    Articles in CiNii:1

    • Characteristics of the snack in okayama -the main material rice, wheat and millet- (2017)
  • Makio Sachiko ID: 9000392026580

    Okayama Prefectural University (2006 from CiNii)

    Articles in CiNii:1

    • Surveillance study on safety of "Dressing vegetables" in a large amount of cooking (2006)
  • Makio Sachiko ID: 9000392028044

    Okayama Prefectural University (2007 from CiNii)

    Articles in CiNii:1

    • Relationship between the softening and pectic substances of shimizu hakuto peach during maturation, storage and cooking (2007)
  • Makio Sachiko ID: 9000392034226

    Chugoku Gakuen University (2009 from CiNii)

    Articles in CiNii:1

    • A processing method for yuzu marmalade using high pressure (2009)
  • Makio Sachiko ID: 9000392044499

    Chugoku Gakuen University (2010 from CiNii)

    Articles in CiNii:1

    • Relationship between softening and pectic substances of potatoes<I> (may queen) </I>during cooking (2010)
  • Makio Sachiko ID: 9000402822015

    山陽学園短期大学食物栄養学科 (2018 from CiNii)

    Articles in CiNii:1

    • 給食提供における幼稚園児の食事摂取状況と課題 (2018)
  • Makio Sachiko ID: 9000403990061

    山陽学園短期大学食物栄養学科 (2019 from CiNii)

    Articles in CiNii:1

    • Efforts to reduce food loss:Dietary education activities at Honjo Elementary School in Wake, Okayama (2019)
  • Makio Sachiko ID: 9000403990114

    山陽学園短期大学食物栄養学科 (2019 from CiNii)

    Articles in CiNii:1

    • 給食提供における幼稚園児の食事摂取状況 (2019)
  • Makio sachiko ID: 9000398136724

    Sanyo Gakuen College (2018 from CiNii)

    Articles in CiNii:1

    • Okayama prefecture home cooking: main dishes:Varieties of fish and shelfish and locality (2018)
  • Sachiko MAKIO ID: 9000391798167

    Chugoku Gakuen University (2009 from CiNii)

    Articles in CiNii:1

    • Effects of soaking in citric acid, pressurization or boiling on the softening of yuzu-flabedo (2009)
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