Search Results1-20 of  22

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  • FUKAI Yasuko ID: 9000000191926

    Department of Mechanical Systems Engineering, Faculty of Engineering, Toyama Prefecturel University (1999 from CiNii)

    Articles in CiNii:2

    • Effect of Sucrose on the Mechanical Properties of Konjac Glucomannan/Carrageenan Mixed Gels and Sols (1998)
    • Effects of Solvent, pH and Temperature on Volume Changes of a Konjac Glucomannan/k-Carragenan Mixed Gel (1999)
  • FUKAI Yasuko ID: 9000002261725

    Articles in CiNii:28

    • 富山のくらし研究(第31報)くらしを支えてきた生活用具と食べ物 (2000)
    • 近世金沢の菓子文化の基礎研究--鶴村日記にみる菓子の種類と利用の仕方の検討(下) (2003)
    • 100年後まで伝えたい日本各地域の食事(第10回)北陸編〈富山〉 (2007)
  • FUKAI Yasuko ID: 9000254400010

    Department of Mechanical Systems Engineering, Faculty of Engineering, Toyama Prefectural University (1998 from CiNii)

    Articles in CiNii:1

    • Effect of Sucrose on the Mechanical Properties of Konjac Glucomannan/Carrageenan Mixed Gels and Sols. (1998)
  • FUKAI Yasuko ID: 9000254935035

    Department of Mechanical Systems Engineering, Faculty of Engineering, Toyama Prefectural University (1999 from CiNii)

    Articles in CiNii:1

    • Effects of Solvent, pH and Temperature on Volume Changes of a Konjac Glucomannan/.KAPPA.-Carrageenan Mixed Gel. (1999)
  • FUKAI Yasuko ID: 9000392039019

    Graduate student, University of Tsukuba (2007 from CiNii)

    Articles in CiNii:1

    • Involution as a paleoenvironmental indicator:problems and prospects (2007)
  • Fukai Yasuko ID: 9000256812456

    Toyama College (2006 from CiNii)

    Articles in CiNii:1

    • 富山の魚介類の特徴と地域性 (2006)
  • Fukai Yasuko ID: 9000283871004

    Toyama College (2012 from CiNii)

    Articles in CiNii:1

    • Manual in processing product develop of rice and delicious evaluation method (2012)
  • Fukai Yasuko ID: 9000283871715

    Toyama College Advanced Course Of Food And Nutrition (2013 from CiNii)

    Articles in CiNii:1

    • Propeties of the flour bread dough and tha cooking quality make use of colored rice cultivars paste (2013)
  • Fukai Yasuko ID: 9000283871741

    Toyama College Advanced Courseof Food and Nutrition (2013 from CiNii)

    Articles in CiNii:1

    • Effect of texture on the ease of eating and watermellon jelly palatability (2013)
  • Fukai Yasuko ID: 9000345278302

    Toyama College Postgraduate Course (2016 from CiNii)

    Articles in CiNii:1

    • Properties and preference chiffon cake using pigmented rice and cerals mixed paste (2016)
  • Fukai Yasuko ID: 9000345278768

    Toyama College Postgraduate Course (2016 from CiNii)

    Articles in CiNii:1

    • Comparison of rituals and foods until first birth in toyama prefecture and hokkaido (2016)
  • Fukai Yasuko ID: 9000347217325

    Toyama College (2015 from CiNii)

    Articles in CiNii:1

    • Effect of the crops in toyama on the sensory chracteristics of pigmented rice plant ice cream (2015)
  • Fukai Yasuko ID: 9000347217534

    Toyama College (2015 from CiNii)

    Articles in CiNii:1

    • Rituals and foods until the first birth in toyama:Comparison of the early showa and heisei periods (2015)
  • Fukai Yasuko ID: 9000347217773

    Toyama College (2015 from CiNii)

    Articles in CiNii:1

    • Eeffect of milk and soy milk on the cooking characteristics of pigmented rice plant ice cream (2015)
  • Fukai Yasuko ID: 9000392032896

    Toyama College (2008 from CiNii)

    Articles in CiNii:1

    • Study on processed watermelon products (2008)
  • Fukai Yasuko ID: 9000392033538

    Toyama College Advanced Course Of Food And Nutrition (2010 from CiNii)

    Articles in CiNii:1

    • Concentrate of non-standard jumbo watermelon fruit juice and jam processing (2010)
  • Fukai Yasuko ID: 9000392041423

    Toyama College (2011 from CiNii)

    Articles in CiNii:1

    • Regional characteristic of Function food and Cookery culture in Toyama prefecture (2011)
  • Fukai Yasuko ID: 9000392041465

    Toyama Junior College Advanced Course of Food and Nutrition (2010 from CiNii)

    Articles in CiNii:1

    • Effects of addition of grading distribution and polysaccharide thickner in rice flour bread (2010)
  • Fukai Yasuko ID: 9000392045498

    Toyama Junior College Advanced Course of Food and Nutrition (2010 from CiNii)

    Articles in CiNii:1

    • Processing of elderly people jelly and sensory evaluation using non-standard jumbo watermelon (2010)
  • Yasuko Fukai ID: 9000365538234

    Toyama Junior College (2017 from CiNii)

    Articles in CiNii:1

    • Transition of consciousness by age in the yellowtail food culture of toyama (2017)
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