Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Nobuko, OKUDA"'
Autor:
Nobuko Okuda
Publikováno v:
Monograph Series of the Socio-Economic History Society, Japan ISBN: 9789811399084
Since Joan Scott’s seminal Gender and the Politics of History was translated into Japanese, specialists in Occidental history have adopted the concept of gender in their studies. As historical research on women accumulated, later generations became
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8643e7c0917253ec9e6b30b0dd0cc265
https://doi.org/10.1007/978-981-13-9909-1_8
https://doi.org/10.1007/978-981-13-9909-1_8
Autor:
Nobuko Okuda, Tetsuhiko Takai
This book is the 6th volume of the Monograph Series of the Socio-Economic History Society, Japan. The book focuses on how economic developments changed the everyday lives of ordinary women in early-modern and modern Japan. Different from precedent ge
Publikováno v:
武庫川女子大学紀要. 自然科学編. 48:59-63
The addition of aspartame to white bread dough affected the gas production due to baker's yeast. After 3 hours of incubation, the total gas production of 3% aspartame-added dough decreased about 0.4 times that of standard dough. Gas production decrea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::bf2cba2f79433daca2f4600dc797610d
http://id.nii.ac.jp/1479/00000386/
http://id.nii.ac.jp/1479/00000386/
Publikováno v:
武庫川女子大学紀要. 自然科学編. 48:49-53
Dough containing corn starch or potato starch can expand the same as standard dough, but dough containing sweet potato starch does not expand easily. Corn starch-bread allows extension of the dough with gas, keeps the gas in the dough, preserves gas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::f87551b5887cac1e39f65ed91073debb
http://id.nii.ac.jp/1479/00000384/
http://id.nii.ac.jp/1479/00000384/
Publikováno v:
武庫川女子大学紀要. 自然科学編. 48:37-43
Bread containing 5% enokitake (Flammulina velutipes) produced manually the expanded most, however, in the case of shiitake (Lentinus edodes), the loaf volume of bread decreased with an increasing concentration of shiitake. In the case of dough withou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::dfca645b8bff5e60a44fbb9bd3b18d07
http://id.nii.ac.jp/1479/00000382/
http://id.nii.ac.jp/1479/00000382/
Publikováno v:
武庫川女子大学紀要. 自然科学編. 46:41-45
The addition of bunashimeji affected gas production in baker's yeast. After 4 hours of incubation, total gas production increased about 1.8 times that of standard dough, and a few large holes and many small holes appeared on top of the dough containi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::8da6488a0f994bf28ab00f9fb84cc2b3
http://id.nii.ac.jp/1479/00000341/
http://id.nii.ac.jp/1479/00000341/
Publikováno v:
武庫川女子大学紀要. 自然科学編. 44:51-52
We report the application to food using Lentinus edodes (Shiitake) flour, which is a good vegetable for health, rich in protein, fiber and vitamins (B_1, B_2, niacin). The wheat flour contained Lentinus edodes flour was expansed and textured by a twi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::ceb89853352390ca134cb87040d00ed3
http://id.nii.ac.jp/1479/00000306/
http://id.nii.ac.jp/1479/00000306/
Publikováno v:
Eiyo To Shokuryo. 23:247-250
春の農繁期前と後において農民 (男25名, 女55名) の血液比重, 血清蛋白濃度およびその画分, ならびに血清コレステロール値を測定した。その結果, 農繁期後において, 血液比重と血清蛋白
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3557b11e9294ace91a659c803b68a26e
https://doi.org/10.4327/jsnfs1949.23.247
https://doi.org/10.4327/jsnfs1949.23.247