Rchr
J-GLOBAL ID：200901094559277927
Update date: Jan. 17, 2008
HANDOYO Tri
トリ ハンドヨ | HANDOYO Tri
Affiliation and department：
Job title：
Student
Research field (1)：
Food sciences
Research keywords (8)：
Food Quality
, protein digestion
, buckwheat
, Fermented food
, Soybean
, 食品の品質
, タンパク質の添加
, 大豆
Research theme for competitive and other funds (3)：
- 2002 - 2005 ソバを使ったTempeの生理的、生化学的特性
- 2002 - 2005 Physical, physiological and biochemical properties of fermented food (Tempe) including fermented soybean and buckwheat
- Hypoallergenic Buckwheat Flour Preparation by Rhizopus oligosporus and Its Application to Soba Noodle
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