Studies on recipes and designs of nerikiri using confectionery mold
Released on J-STAGE: August 30, 2018 | Annual Meeting of The Japan Society Cookery Science 2018 1P-50
* Riho Aoki, Yoko Murakami
Views: 99
Introducing and uptake mapo tofu in Japan
Released on J-STAGE: September 07, 2021 | 2021 Annual Meeting of The Japan Society Cookery Science 1A-1
* Nami Fukutome, Kaori Koiso
Views: 50
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
Fading and antioxidant activity of strawberry jam
Released on J-STAGE: August 28, 2016 | Annual Meeting of The Japan Society Cookery Science 2016 2P-15
* Yoshiko Katayama, Kasumi Yoneo
Views: 46
Cooking qualities of Bagel
Released on J-STAGE: October 02, 2014 | The Annual Meeting of the Japan Society of Cookery Science, 2014 1P-12
* Yoshiko Tanaka, Hiroko Sakai, Sanae Oosako
Views: 45
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