Search Results1-6 of  6

  • TERAMOTO Ai ID: 1000050275369

    Kanto Gakuin Univversity (2017 from CiNii)

    Articles in CiNii:54

    • Use of Eggs and Cow's Milk in the Menus of Nursery School Lunches (2007)
    • 病院給食食品群別荷重平均栄養成分値 : 五訂および四訂日本食品標準成分表による算出値の比較検討 (2004)
    • Texture and Structure of Pressure-Shift-Frozen Food (2008)
  • TERAMOTO Ai ID: 9000016813716

    Japan Women's University, Faculty of Home Economics, Department of Food and Nutrition (2008 from CiNii)

    Articles in CiNii:1

    • Differences in Serum Phospholipid Fatty Acid Compositions and Estimated Desaturase Activities between Japanese Men with and without Metabolic Syndrome (2008)
  • Teramoto Ai ID: 9000006286696

    Department of Nutritional Science,Faculty of Health and Welfare Science,Okayama Prefectual University (2000 from CiNii)

    Articles in CiNii:2

    • Effects of Sodium Chloride on the Growth and Fermentation Activity of Saccharomyces Yeasts (1999)
    • Improvable Effect of Sodium Chloride on Leavening Activity of Sakadane (2000)
  • Teramoto Ai ID: 9000392024193

    Kanto Gakuin University (2009 from CiNii)

    Articles in CiNii:1

    • Property comparisons on the each heating mode of steam convection oven (2009)
  • Teramoto Ai ID: 9000392025150

    Kanto Gakuen University (2010 from CiNii)

    Articles in CiNii:15

    • Analyses of time sheet and food cost for the introduction of allergen-eliminated menu to nursery school lunches (2006)
    • The regional characteristics of fish/shellfish intake in southern and northern regions of (2006)
    • Different textures of cooked brown rice (Hinohikari and Milkyqueen) (2006)
  • Teramoto Ai ID: 9000403991725

    Kanto Gakuin University (2019 from CiNii)

    Articles in CiNii:1

    • Study of the starch materials used in soy flour bread (2019)
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