Search Results1-7 of  7

  • OHHINATA Hiroshi ID: 9000021215663

    Nagano State Laboratory of Food Technology (1989 from CiNii)

    Articles in CiNii:1

    • Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products (Part 6). The influence of blending ratio and contens of water on irradiated buckwheat flour in processing of buckwheat noodles to sensory evalution and physical properties.:The Influence of Blending Ratio and Contens of Water on Irradiated Buckwheat Flour in Processing of Buckwheat Noodles to Sensory Evalution and Physical Properties (1989)
  • OHHINATA Hiroshi ID: 9000254278238

    Nagano State Laboratory of Food Technology, Kurita, Nagano-shi, 380 (1993 from CiNii)

    Articles in CiNii:1

    • Studies on Coagulation Process of Soymilk in Tofu and Kori-tofu Manufacture. Part VII. Particle Size Distribution of Soymilk Analyzed by A Laser Beam Particle Analyzer.:Studies on Coagulation Process of Soymilk in Tofu and Kori-tofu Manufacture Part VII (1993)
  • OHHINATA Hiroshi ID: 9000254763836

    Nagano State Laboratory of Food Technology (1992 from CiNii)

    Articles in CiNii:1

    • Studies on Coagulation Process of Soymilk in Tofu and Kori-tofu Manufacture Part 2. Relationship between the "Point of Critical Concentration of Coagulant" in Electric Conductivity Measurement and the Optimum Coagulating Conditions in Tofu Processing.:Studies on Coagulation Process of Soymilk in Tofu and Kori-tofu Manufacture Part2 (1992)
  • OHHINATA Hiroshi ID: 9000254763921

    Nagano State Laboratory of Food Technology (1992 from CiNii)

    Articles in CiNii:1

    • Studies on Cogulation Process of Soymilk in Tofu and Kori-tofu Manufacture. Part III. Measurement of Coagulation Process of Soymilk by a Rotational Viscosimeter (Viscograph).:Studies on Cogulation Process of Soymilk in Tofu and Kori-tofu Manufacture. Part III (1992)
  • OHHINATA Hiroshi ID: 9000254763933

    Nagano State Laboratory of Food Technology (1992 from CiNii)

    Articles in CiNii:1

    • Studies on Coagulation Process of Soymilk in Tofu and Kori-tofu Manufacture. Part V. Contribution of Chemical Constituents in Soymilk to the Optimum Concentration of Coagulant in Coagulation Process of Soymilk.:Studiesn on Coagulation Process of Soymilk in Tofu and Kori-tofu Manufacture. Part V (1992)
  • OHHINATA Hiroshi ID: 9000283217688

    Nagano State Laboratory of Food Technology (1991 from CiNii)

    Articles in CiNii:1

    • Viscosity and chemical composition of water extracts from buckwheat flour. (1991)
  • Ohhinata Hiroshi ID: 9000347070176

    Dept. Physiol., Asahikawa Med. Coll., Asahikawa, Japan (2006 from CiNii)

    Articles in CiNii:1

    • Muscarinic receptor-operated cation channels as calcium entry pathways in bovine ciliary muscle (2006)
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