Search Results1-11 of  11

  • Mika TSUYUKUBO ID: 9000410149084

    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: 9000018468440

    Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University (2010 from CiNii)

    Articles in CiNii:1

    • Different Distributions of α-Glucosidases and Amylases in Milling Fractions of Rice Grains (2010)
  • TSUYUKUBO Mika ID: 9000020667856

    Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University (2012 from CiNii)

    Articles in CiNii:1

    • Elution Behavior Analysis of Starch Degrading Enzymes During Rice Cooking with Specific Antibodies (2012)
  • TSUYUKUBO Mika ID: 9000107388021

    Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University (2012 from CiNii)

    Articles in CiNii:1

    • Elution Behavior Analysis of Starch Degrading Enzymes During Rice Cooking with Specific Antibodies (2012)
  • TSUYUKUBO Mika ID: 9000258723787

    Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University (2013 from CiNii)

    Articles in CiNii:1

    • Distribution of Starch-degrading Enzymes in Rice Grains of Different Cultivars and Elution Behavior during Cooking (2013)
  • 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: 9000366133371

    Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University (2017 from CiNii)

    Articles in CiNii:1

    • Translocation of Barley β-amylase into Rice Grains during Cooking Rice Mixed with Barley (Mugimeshi) (2017)
  • 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)
  • Tsuyukubo Mika ID: 9000404785340

    Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University (2019 from CiNii)

    Articles in CiNii:1

    • Translocation of Rice α-glucosidase into Barley Grains while Cooking Rice Mixed with Barley (Mugimeshi) (2019)
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