Search Results1-10 of  10

  • KUMAZAKI Toshiko ID: 9000002314507

    Nagoya Women's University (2009 from CiNii)

    Articles in CiNii:24

    • 牛乳の調理への利用(第3報)『栄養と料理』にみる昭和30年代の牛乳利用 (2003)
    • 第二次世界大戦後の学校給食の動向 --サンフランシスコ講和条約締結から学校給食法制定までの時期を中心として (2001)
    • わが国におけるビール産業の定着実態--関東圏を中心として (2000)
  • Kumazaki Toshiko ID: 9000256811090

    College of Nagoya Women's University (1997 from CiNii)

    Articles in CiNii:1

    • The Properties and Taste of Yogurt Prepared from Two Kinds of Milk (1997)
  • Kumazaki Toshiko ID: 9000391800522

    College of Nagoya Women’s University (2002 from CiNii)

    Articles in CiNii:1

    • Utilization of bamboo charcoal to food processing and cookery:—Effects of the charcoal on cooking properties of red beans— (2002)
  • Kumazaki Toshiko ID: 9000392024898

    College of Nagoya Women’s University (2002 from CiNii)

    Articles in CiNii:1

    • Oxidative stability of commercial vegetable oils (seeds and nuts) by TGA (2002)
  • Toshiko KUMAZAKI ID: 9000397726131

    Articles in CiNii:1

    • Cooking Yoghurt and Its Utilization Changes (1995)
  • Toshiko KUMAZAKI ID: 9000397726248

    Articles in CiNii:1

    • "Studies on the Development of Sweetpotato Cooking (IV) : Utillization for Sweetpotato Juice, Potage and Croquette with Carotene, Anthocyanin and Flavon Lines" (1996)
  • Toshiko KUMAZAKI ID: 9000397726331

    Articles in CiNii:1

    • "Studies on the Development of Sweetpotato Cooking : Characteristics and Sub-materials in Sweetpotato Croquettes with Carotene, Anthocyanin and Flavon" (1997)
  • Toshiko KUMAZAKI ID: 9000397726350

    Articles in CiNii:1

    • A Study of Traditional Wagashi (Japanese Sweets-cakes) in the Tokai Region : Japanese Sweets-cakes available as Souvenirs When Visiting Shrines and Temples in Aichi Prefecture (1997)
  • Toshiko KUMAZAKI ID: 9000397726429

    Articles in CiNii:1

    • Changes in Milk Temperature and Scum Formation in Response to Heating of Various Milk (1998)
  • Toshiko KUMAZAKI ID: 9000397726535

    Articles in CiNii:1

    • "Studies on the Development of Sweetpotato Cooking (VI) : Properties and Taste of Potage from Purple, Orange and Yellow Fresh Colored Sweetpotato" (1999)
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