Method of converting wheat flour quantity into rice flour quantity in cookies

Released on J-STAGE: August 30, 2018 | Annual Meeting of The Japan Society Cookery Science 2018 1P-6

* Mihoko Murata

Views: 110

Quantitative of egg white allergens in processed food

Released on J-STAGE: August 23, 2013 | The Annual Meeting of the Japan Society of Cookery Science, 2013 2E-a6

Chikako Yamada, Kazumasa Ozeki, * Hidehiko Izumi

Views: 68

Resistant starch is formed with cooling and not gelatinized with microwave

Released on J-STAGE: September 07, 2021 | 2021 Annual Meeting of The Japan Society Cookery Science 2A-9

* Seiichi Kasaoka, Maiko Furuno, Takashi Sano

Views: 56

Analysis of nutritional composition and antioxidant activity in each parts of lotus roots

Released on J-STAGE: October 02, 2014 | The Annual Meeting of the Japan Society of Cookery Science, 2014 1P-29

* Yumi Tsuruta, Keisuke Tsuge, Takashi Yoshimura, Kazutaka Sawada, Koji Nagao, Teruyoshi Yanagita

Views: 41

Effects of processed tapioca starch on physical properties and sensory evaluation of Warabimochi

Released on J-STAGE: August 31, 2017 | Annual Meeting ofThe Japan Society Cookery Science 2017 2A-11

Akiko Furutani, * Mineko Onishi, * Mitsuboshi Saori, Yoko Yoneyama, Kazuko Hirao

Views: 31