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1
المؤلفون: Takamasa Kasagi, Akiko Hokazono, Takahiko Soeda, Mitsunori Sakamoto
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 53:74-79
مصطلحات موضوعية: Chemistry, Molecular biology, Microbial transglutaminase, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::84e254bad80256b17daab62259786f46
https://doi.org/10.3136/nskkk.53.74 -
2
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 53:109-113
مصطلحات موضوعية: chemistry.chemical_compound, Chemistry, Polyphosphate, Food science, Microbial transglutaminase, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::17ba80e97441bba41da9a2e25e05b68b
https://doi.org/10.3136/nskkk.53.109 -
3
المؤلفون: Katutoshi Yamazaki, Takahiko Soeda, Akiko Hokazono
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 52:448-453
مصطلحات موضوعية: Chemistry, Food science, Soy protein, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::785545fd076601aeb6d7d4c9ce1c62fb
https://doi.org/10.3136/nskkk.52.448 -
4
المؤلفون: Takamasa Takagi, Akiko Hokazono, Takahiko Soeda
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 52:429-433
مصطلحات موضوعية: Materials science, Dispersion (optics), Analytical chemistry, Soy protein, Protein concentration, Viscoelasticity, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7db50d85b2f7da334fc42f53c22e56b0
https://doi.org/10.3136/nskkk.52.429 -
5
المؤلفون: Haruka Murakami, Tomoko Kaneko, Akiko Hokazono, Kumiko Tujimoto, Takahiko Soeda
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 52:251-256
مصطلحات موضوعية: Chemistry, Melting point, Organic chemistry, Microbial transglutaminase, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4417b6db383156870310761570814993
https://doi.org/10.3136/nskkk.52.251 -
6
المؤلفون: Akiko Hokazono, Takahiko Soeda, Takamasa Kasagi
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 52:517-521
مصطلحات موضوعية: Materials science, Creep, business.industry, Food processing, Food science, business, Food Science, Test (assessment)
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f373f8071ab19c566d40e295a2735d54
https://doi.org/10.3136/nskkk.52.517 -
7
المؤلفون: Akiko Hokazono, Takahiko Soeda, Hirohisa Oomura
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 52:236-240
مصطلحات موضوعية: media_common.quotation_subject, Quality (business), Composition (visual arts), Food science, Texture (geology), Flavor, Food Science, media_common, Mathematics
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::1f65a56623ef5e85006b6f2b75695bc2
https://doi.org/10.3136/nskkk.52.236 -
8
المؤلفون: Takahiko Ozawa, Takahiko Soeda, Hisashi Fujiwara, Akiko Hokazono
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 52:207-211
مصطلحات موضوعية: Biochemistry, Mechanism (biology), Chemistry, Food science, Microbial transglutaminase, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::2e5852911779c2682389e6dd756cab38
https://doi.org/10.3136/nskkk.52.207