Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Mitsuyo Tsuge"'
Publikováno v:
Nihon Reoroji Gakkaishi. 39:93-98
The present study used semi-liquid foods, prepared in three different levels of hardness with the use of commercial thickening agents (containing xanthan gum, guar gum, or processed starch as the main substance for thickening), as samples to examine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9084de90be93fa8e45f7d494fc12b97
https://doi.org/10.1678/rheology.39.93
https://doi.org/10.1678/rheology.39.93
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 62:361-368
A study was conducted on the eating habits and nutritional intake of female university athletes to assess suitability for maintaining health and improving performance. The subjects were rhythmic gymnasts (n=5), swimmers (n=5), tennis players (n=9), b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d31ec4e2e9a149a35de1c6a507c4e4c1
https://doi.org/10.5264/eiyogakuzashi.62.361
https://doi.org/10.5264/eiyogakuzashi.62.361