Search Results1-11 of  11

  • TOYOSHIMA HIDECHIKA ID: 9000254275449

    National Food Research Institute, Ministry of Agriculture and Forestry. (1976 from CiNii)

    Articles in CiNii:1

    • Improvement of Boiled Noodle(Udon)-Making (1976)
  • TOYOSHIMA HIDECHIKA ID: 9000254759584

    National Food Research Institute, Ministry of Agriculture and Forestry (1971 from CiNii)

    Articles in CiNii:1

    • Studies on the Breadmaking Properties of Gamma-Irradiated Wheats (1971)
  • TOYOSHIMA HIDECHIKA ID: 9000254760187

    National Food Research Institute, Ministry of Agriculture and Forestry (1976 from CiNii)

    Articles in CiNii:1

    • Studies on Storage of Dried Japanese Noodle (1976)
  • TOYOSHIMA Hidechika ID: 9000001216158

    National Food Research Institute (2001 from CiNii)

    Articles in CiNii:2

    • Determination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy (2001)
    • Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy (1999)
  • TOYOSHIMA Hidechika ID: 9000003039919

    National Food Research Institute (2003 from CiNii)

    Articles in CiNii:38

    • Change in Quality of Brown Rice Packaged in Polymeric Films(1) -Prediction of Change of Germination Rate- (1998)
    • Mortality of stored product insects and quality change of rice trated wirh a rotary valve system of high pressurized carbon dioxide. (1997)
    • Many-sided Evaluation of Physical Properties of Cooked Rice Grains with a Single Apparatus (Development of Advanced Physical Measurement Method for Individual Cooked Rice Part I) (1996)
  • TOYOSHIMA Hidechika ID: 9000254079779

    National Food Research Institute , Ministry of Agriculture and Forestry (1973 from CiNii)

    Articles in CiNii:1

    • Improvement of Boiled Noodle (Udon)-Making (Part 1):Material Loss in Boiling Related to the Conditions of Fresh Noodle Making (1973)
  • TOYOSHIMA Hidechika ID: 9000254276557

    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries (1984 from CiNii)

    Articles in CiNii:1

    • Extrusion Cooking Suitability of Hatomugi (Job's Tears) and Improvement of Processing (1984)
  • TOYOSHIMA Hidechika ID: 9000254536365

    Articles in CiNii:1

    • Differences of Mineral Contents in a Single Grain of Brown Rice on the Location of Panicle. (1998)
  • TOYOSHIMA Hidechika ID: 9000254536514

    Articles in CiNii:1

    • Multiple Measurements of Physical Properties of Cooked Rice Grains with Different Nitrogenous Fertilizers. (1999)
  • TOYOSHIMA Hidechika ID: 9000257884128

    Natl. Food Res. Inst. (2003 from CiNii)

    Articles in CiNii:1

    • Difference in Mineral Contents of Brown Rice Grains with the Grain Position on the Panicle.-"Nipponbare", "Koshihikari" and "Snow peal":—“Nipponbare”, “Koshihikari” and “Snow peal”— (2003)
  • TOYOSHIMA Hidechika ID: 9000283835848

    National Food Research Institute (2002 from CiNii)

    Articles in CiNii:1

    • NMR Microimaging of Cooked Rice Grains (2002)
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