Search Results1-20 of  25

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  • MIKI Eizo ID: 9000002341811

    香川大学農学部 (2007 from CiNii)

    Articles in CiNii:22

    • The Effects of Preparation Conditions on the Physical Properties and Microstructure of Gomatofu (1995)
    • Changes in Breaking Characteristics, Creep Behavior and Microstructure of Tofuyo during Fermentation (Studies on Manufacture of Tofuyo in Okinawa, Part XI) (1996)
    • The Effect of Sesame Contents on Viscoelasticity and Microstructure of Gomatofu (Sesame Tofu) (1995)
  • MIKI Eizo ID: 9000254275912

    Department of Food Science, Kagawa University (1981 from CiNii)

    Articles in CiNii:1

    • Effect of Powdered Palm Oil Components on the Texture of Soybean Protein Gel (1981)
  • MIKI Eizo ID: 9000254276033

    Department of Food Science, Kagawa University (1981 from CiNii)

    Articles in CiNii:1

    • Phase Transitions of Monoglycerides-Water Systems (1981)
  • MIKI Eizo ID: 9000254276138

    Department of Food Science, Kagawa University Ikenobe (1982 from CiNii)

    Articles in CiNii:1

    • Stability and Viscosity of Monoglyceride Emulsion (1982)
  • MIKI Eizo ID: 9000254276141

    Department of Food Science, Kagawa University (1982 from CiNii)

    Articles in CiNii:1

    • Viscosity of Isotropic Phase of Monoglyceride-Water System and Distribution of Sodium Chloride (1982)
  • MIKI Eizo ID: 9000254276180

    Department of Food Science, Kagawa University (1982 from CiNii)

    Articles in CiNii:1

    • Effects of Sodium Chloride and pH on the Rheological Properties of Synthetic Flour Dough (1982)
  • MIKI Eizo ID: 9000254276240

    Department of Food Science, Kagawa University (1983 from CiNii)

    Articles in CiNii:1

    • Effect of Sodium Chloride on Gel Formation of Soybean Protein Containing Palm Oil (1983)
  • MIKI Eizo ID: 9000254276264

    Department of Food Science, Kagawa University (1983 from CiNii)

    Articles in CiNii:1

    • Effect of Emulsifying Condition on Emulsification with Soybean Lecithin (1983)
  • MIKI Eizo ID: 9000254277055

    Department of Bioresource Science, Kagawa University (1987 from CiNii)

    Articles in CiNii:1

    • Effect of melting point of palm oil on the texture of soybean protein gel. (1987)
  • MIKI Eizo ID: 9000254277367

    Department of Bioresource Science, Facutly of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, (1989 from CiNii)

    Articles in CiNii:1

    • Physical properties of Mizu-Gyoza (shui jiao zhi). (1989)
  • MIKI Eizo ID: 9000254437093

    Faculty of Agriculture, Kagawa University (1994 from CiNii)

    Articles in CiNii:1

    • Microscopic and Macroscopic Physical Properties of Butter Sponge Cake Batter. (1994)
  • MIKI Eizo ID: 9000254760943

    Department of Food Science, Kagawa University (1981 from CiNii)

    Articles in CiNii:1

    • Incorporation of Lipid into Soybean Protein Gel and the Role of 11S and 7S Proteins (1981)
  • MIKI Eizo ID: 9000254760964

    Department of Food Science, Kagawa University (1981 from CiNii)

    Articles in CiNii:1

    • Effect of Palm Oil on the Texture of Soybean Protein Gel (1981)
  • MIKI Eizo ID: 9000254761102

    Department of Food Science, Kagawa University Ikenobe (1982 from CiNii)

    Articles in CiNii:1

    • Resting Effect of Wheat Flour Dough on the Rheological Properties of Japanese Noodle (1982)
  • MIKI Eizo ID: 9000254761149

    Department of Food Science, Kagawa Unniversity Ikenobe (1982 from CiNii)

    Articles in CiNii:1

    • Stability of Model Emulsion Prepared with Soybean Lecithin (1982)
  • MIKI Eizo ID: 9000254762360

    Department of Bioresource Sciene, Kagawa University,Ikenobe, Miki-cho, Kagawa-ken (1988 from CiNii)

    Articles in CiNii:1

    • Change in density of dough during Japanese noodle making. (1988)
  • MIKI Eizo ID: 9000254763209

    Kagawa University (1991 from CiNii)

    Articles in CiNii:1

    • Sample Preparation for Rheological Measurement of Food by Using Ultrasonic Cutter. (1991)
  • MIKI Eizo ID: 9000254763327

    Bioresource Science, Kagawa University, Ikenobe (1991 from CiNii)

    Articles in CiNii:1

    • Effects of processing conditions on the physical properties of Kan-tofu. (Chinese pressed Tofu). (1991)
  • MIKI Eizo ID: 9000254763364

    Department of Bioresource Science, Kagawa University (1991 from CiNii)

    Articles in CiNii:1

    • Stress relaxation of noodle. (1991)
  • MIKI Eizo ID: 9000254763683

    Department of Bioresource Science, Kagawa University (1992 from CiNii)

    Articles in CiNii:1

    • Changes in Properties of Noodle during Drying. (1992)
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