Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Shigeru Sawayama"'
Publikováno v:
Japanese Journal of Sensory Evaluation. 14:40-45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdf606cac3598862c5dcd762f510bc42
https://doi.org/10.9763/jjsse.14.40
https://doi.org/10.9763/jjsse.14.40
Publikováno v:
Japanese Journal of Sensory Evaluation. 9:32-39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e476035b5732e68a3c7e16bd9d625598
https://doi.org/10.9763/jjsse.9.32
https://doi.org/10.9763/jjsse.9.32
Publikováno v:
Japanese Journal of Sensory Evaluation. 8:117-125
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f105bd24ee8f4031eb59c27e0b744687
https://doi.org/10.9763/jjsse.8.117
https://doi.org/10.9763/jjsse.8.117
Publikováno v:
Japanese Journal of Sensory Evaluation. 7:25-36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c832bb348ebec4d8952c92e2922b96be
https://doi.org/10.9763/jjsse.7.25
https://doi.org/10.9763/jjsse.7.25
Publikováno v:
Journal of Applied Glycoscience. 46:151-157
カタクリ鱗茎から澱粉を調製し,対照として馬鈴薯および食用カンナ澱粉の未処理と湿熱処理澱粉を用いて,糊化特性とゾルーゲル転移点近傍の弾性挙動を検討し,ゲル化機構を推測した.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d08b7080fc794a1ca7c3e2d809d04d8
https://doi.org/10.5458/jag.46.151
https://doi.org/10.5458/jag.46.151
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 61:487-490
We prepared amylose samples each incorporating one of several free fatty acids and amylose with a 1% concentration of each added free fatty acid. We then examined the thermal properties of each sample to compare the results previously obtained for th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e110c3df667382d2c1e1663d8517355d
https://doi.org/10.1271/bbb.61.487
https://doi.org/10.1271/bbb.61.487
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 7:31-39
青森県産むつほまれの炊飯および食味特性を把握する目的で, あきたこまちおよびコシヒカリを対照とし, さらに2種のブレンド米, すなわち, ブレンド米1 (むつほまれとあきたこまち, 3: 7)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5d314130af23e63a6cd82b3c5e3a6cf
https://doi.org/10.2740/jisdh.7.3_31
https://doi.org/10.2740/jisdh.7.3_31
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 7:45-54
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daea1d0c046ae3a5938b882ee64f1410
https://doi.org/10.2740/jisdh.7.2_45
https://doi.org/10.2740/jisdh.7.2_45
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 7:40-46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8032fecf0affb52c17e77a0fcec41bb
https://doi.org/10.2740/jisdh.7.3_40
https://doi.org/10.2740/jisdh.7.3_40
Autor:
Atsuo Tamura, Hirofusa Shirai, Shigeru Sawayama, Kenji Hanabusa, Toshiki Koyama, Akio Kurose, Masahiro Suzuki
Publikováno v:
KOBUNSHI RONBUNSHU. 53:754-760
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e2d202ba262a1c9e0a070dfb891a920
https://doi.org/10.1295/koron.53.754
https://doi.org/10.1295/koron.53.754