Search Results1-20 of  53

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  • OHKITA Sachiko ID: 9000242375597

    大阪大谷大学短期大学部生活創造学科 (2012 from CiNii)

    Articles in CiNii:44

    • Comparison of the Physical Properties, Taste Preference and Effect on Blood Glucose Level between Pudding Sweetened by Sugar and Erythritol (2006)
    • Dynamics of Fat Metabolism and Glucose Level in the Blood after Loading with Dietary Medium-chain Triacylglycerols (MCTs) as Biscuits Containing Functional Saccharide Sweeteners (2008)
    • A Clinical Study on the Relationship between Gustatory Ability and Dietary Life (2010)
  • OHKITA Sachiko ID: 9000254437318

    Ohtani Women's Junior College (1995 from CiNii)

    Articles in CiNii:1

    • Effect of Mixing Temperature of Paste on the Expansion of Cream Puff. (1995)
  • OHKITA Sachiko ID: 9000254764242

    Ohtani Women's Junior College (1993 from CiNii)

    Articles in CiNii:1

    • Effect of Preparing Conditions of Cream Puff Paste on the Expansion During Baking(Part 1). Mixing Conditions of Paste and the Volume of Baked Cream Puff.:-Mixing Conditions of Paste and the Volume of Baked Cream Puff- (1993)
  • OHKITA Sachiko ID: 9000254764314

    Ohtani Women's Junior College (1993 from CiNii)

    Articles in CiNii:1

    • Mixing Conditions of Paste and Changes in Temperature and Weight during Baking. Effect of Preparing Conditions of Cream Puff Paste on the Expansion During Baking Part 2.:(Effect of Preparing Conditions of Cream Puff Paste on the Expansion During Baking Part 2) (1993)
  • OHKITA Sachiko ID: 9000391802549

    Osaka Ohtani College (2007 from CiNii)

    Articles in CiNii:1

    • The state of the internal temperature of beef hamburger steak during microwave heating (2007)
  • OHKITA Sachiko ID: 9000391803375

    Otani Women's College (2006 from CiNii)

    Articles in CiNii:1

    • Research on the actual condition of grill-cooking at home part2 (2006)
  • Ohkita Sachiko ID: 9000004603760

    Department of Orthodontics Kyushu Dental College (1982 from CiNii)

    Articles in CiNii:2

    • Change in Mandibular Posture Following the Restriction of Tongue Space (1982)
    • 舌房縮小が下顎姿勢に及ぼす影響 : 主論文の要旨 (1982)
  • Ohkita Sachiko ID: 9000253555949

    Ohtani Women's University (2006 from CiNii)

    Articles in CiNii:1

    • Comparison of the Physical Properties, Taste Preference and Effect on Blood Glucose Level between Pudding Sweetened by Sugar and Erythritol (2006)
  • Ohkita Sachiko ID: 9000253556067

    Osaka Ohtani College (2008 from CiNii)

    Articles in CiNii:1

    • Dynamics of Fat Metabolism and Glucose Level in the Blood after Loading with Dietary Medium-chain Triacylglycerols (MCTs) as Biscuits Containing Functional Saccharide Sweeteners (2008)
  • Ohkita Sachiko ID: 9000255936552

    Articles in CiNii:1

    • The Necessity of Preheating a Home Gas Oven (Part 2):-In Case of a Loaf of Bread, a Roll of Bread and Coo kies- (1980)
  • Ohkita Sachiko ID: 9000255937078

    Ohtani Women's Junior College (1996 from CiNii)

    Articles in CiNii:1

    • Effects of Components of Wheat Flour on the Homogenization and Expansion of Cream Puff Paste (1996)
  • Ohkita Sachiko ID: 9000256809583

    Articles in CiNii:1

    • The Necessity of Preheating a Home Gas Oven (Part 1):-In Case of Sponge Cake and Cream Puff Crust- (1980)
  • Ohkita Sachiko ID: 9000256809663

    Articles in CiNii:1

    • The Necessity of Preheating a Home Gas Oven (Part 3):The Color of the Surface Burn of Small Squares of Sliced Bread When Heated on One, Three, and Five Griddles. (1981)
  • Ohkita Sachiko ID: 9000256809707

    Articles in CiNii:1

    • Necessity of Preheating on Home Gas Oven Cooking (Part 4):In Case of Pies (1982)
  • Ohkita Sachiko ID: 9000256810051

    Articles in CiNii:1

    • Comparison on Effect of Preheating in Home Electric Oven Baking (Part II):-In the Case of Cream Puff Crust- (1987)
  • Ohkita Sachiko ID: 9000256810124

    Articles in CiNii:1

    • Conditions for Baking Cream Puff Crust (Part 3):-The Relation Between Internal Temperature of Paste and Hollow Development at Different Oven Temperatures- (1988)
  • Ohkita Sachiko ID: 9000256810243

    Articles in CiNii:1

    • The Relation Between Preserving Temperatures or Periods of Cream Puff Paste and Hollow Development (1990)
  • Ohkita Sachiko ID: 9000256810384

    Articles in CiNii:1

    • The Relation Between Mixing Conditions of Cream Puff Paste and Puffing Development (1991)
  • Ohkita Sachiko ID: 9000256810432

    Articles in CiNii:1

    • Relation Between Mixing Conditions of Cream Puff Paste and Puffing Development (Continued Report) Changes of Temperature of the Paste during Baking (1991)
  • Ohkita Sachiko ID: 9000256810610

    Articles in CiNii:1

    • Temperature Change of Cake Batter in Baking Process and its Effect on the Quality of Butter Sponge Cakes and Pound Cakes (Part 3) Comparison on the Butter Flavour in Both Cakes by the Ranking Test and the Scheffe's Paired Comparison and Microscopic Observation of Cakes Batter (1994)
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