Search Results21-40 of  119

  • WADA Yoshiko ID: 9000254082102

    京浜女子大学 (1976 from CiNii)

    Articles in CiNii:1

    • Utilization of Sugar Alcohol in Angel Cake (1976)
  • WADA Yoshiko ID: 9000254082427

    関東学院女子短期大学 (1978 from CiNii)

    Articles in CiNii:1

    • Effects of Sugar Alcohol on the Quality of Cookies (1978)
  • WADA Yoshiko ID: 9000254083160

    関東学院女子短期大学 (1985 from CiNii)

    Articles in CiNii:1

    • The shortness of cookies. The relationship between the breaking properties under compression with sine movement and sensory evaluation.:The Relationship between the Breaking Properties under Compression with Sine Movement and Sensory Evaluation (1985)
  • WADA Yoshiko ID: 9000254083189

    関東学院女子短期大学 (1985 from CiNii)

    Articles in CiNii:1

    • Properties of jelly with powdered starch syrup and sucrose compound. (1985)
  • WADA Yoshiko ID: 9000254277024

    Kanto-gakuin Women's Junior College (1987 from CiNii)

    Articles in CiNii:1

    • The influence of gluten in flour on qualities of cookies. (1987)
  • WADA Yoshiko ID: 9000254277952

    Kanto-gakuin Women's Junior College (1991 from CiNii)

    Articles in CiNii:1

    • Physical Properties of Cookies Made of Synthetic Flour Composed of Soft or Hard Wheat Proteins and Starch. (1991)
  • WADA Yoshiko ID: 9000254436121

    Kanto-gakuin Women's Junior College (1988 from CiNii)

    Articles in CiNii:1

    • Effect of ingredient ratio on the sweetness of cookies. (1988)
  • WADA Yoshiko ID: 9000254436125

    Kanto-gakuin Women's Junior College (1988 from CiNii)

    Articles in CiNii:1

    • Evaluation of the shortness and the hardness of cookies. (1988)
  • WADA Yoshiko ID: 9000254436312

    Kanto-gakuin Women's Junior College (1989 from CiNii)

    Articles in CiNii:1

    • The effect of dough mixing on the physical properties of cookie. (1989)
  • WADA Yoshiko ID: 9000254436540

    Kanto-gakuin Women's Junior College (1991 from CiNii)

    Articles in CiNii:1

    • Effects of gliadin and glutenin on physical properties of cookies. (1991)
  • WADA Yoshiko ID: 9000254436635

    Kanto-Gakuin Women's Junior College (1991 from CiNii)

    Articles in CiNii:1

    • Effect of Starch Characteristics on the Physical Properties of Cookies. (1991)
  • WADA Yoshiko ID: 9000254436872

    Kanto-gakuin Women's Junior College (1992 from CiNii)

    Articles in CiNii:1

    • The Effects of Sodium Chloride on the Physical Properties of Cookies and its Mechanism of Action. (1992)
  • WADA Yoshiko ID: 9000254437053

    Kanto-gakuin Women's Junior College (1993 from CiNii)

    Articles in CiNii:1

    • Roll of Wheat Starch on the Physical Properties of Cookies. (1993)
  • WADA Yoshiko ID: 9000254437117

    Kanto-gakuin Women's Junior College (1994 from CiNii)

    Articles in CiNii:1

    • The Role of Wheat Starch on Expansion of Cookies. (1994)
  • WADA Yoshiko ID: 9000254437732

    Kanto Gakuin Women's Junior College (1997 from CiNii)

    Articles in CiNii:1

    • Effect of Absorbed Moisture on the Textural Properties of Low-Moisture Foods. (1997)
  • WADA Yoshiko ID: 9000254437834

    Kanto-Gakuin Women's College (1998 from CiNii)

    Articles in CiNii:1

    • Effect of O/W-type Emulsified Oil and Fat on the Physical Properties of Cookies. (1998)
  • WADA Yoshiko ID: 9000254438072

    Kanto Gakuin Women's Junior College (1999 from CiNii)

    Articles in CiNii:1

    • Effect of Material Content and Starch Gelatinization in Baked Wheat Flour Products on Textural Properties after Moisture Absorption. (1999)
  • WADA Yoshiko ID: 9000254488710

    桐丘女子短期大学 (1969 from CiNii)

    Articles in CiNii:1

    • Studies on the Baking Quality in Cookery (Part 6):Experiments on Roasting Fish in the Electric Fish Roaster, II (1969)
  • WADA Yoshiko ID: 9000254488721

    桐丘女子短期大学 (1969 from CiNii)

    Articles in CiNii:1

    • Studies on the Baking Quality in Cookery (Part 5):Experiments on Roasting Fish in the Electric Fish Roaster, I (1969)
  • WADA Yoshiko ID: 9000254488829

    桐丘女子短期大学 (1970 from CiNii)

    Articles in CiNii:1

    • Studies on the Baking Quality in Cookery (Part 7):Experiments on Atsuyaki Tamago (Egg and Fish Cake) (1970)
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