Rchr
J-GLOBAL ID：201701020814607730
Update date: Jan. 17, 2024
Tomoko Matsuura
マツウラ トモコ | Tomoko Matsuura
Affiliation and department：
Kagawa Nutrition University Faculty of Nutrition
About Kagawa Nutrition University Faculty of Nutrition
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Detailed information
Job title：
Assistant Professor
Research field (2)：
Food sciences
, Home economics, lifestyle science
Papers (1)：
effect of pure cocoa powder substitution rate on the quality and palatability of sponge cake. 2018. 51. 1. 7-16
MISC (3)：
Effects of Ingridient Mixture Ratio on Quality Characteristics and Palatability of Sponge Cake Cooked using Microwave Oven. 2021. 54. 5. 224-233
Effect of washing rice with calcined scallop shell calcium on stored rice palatability. 2020. 53. 5. 344-351
柴田圭子, 高見朋子, 関桃子, 渡邉容子. ココアスポンジケーキの品質に及ぼす撹拌回数の影響. 日本調理科学会誌. 2019. 52. 2. 103-108
Education (2)：
2017 - 2020 Kagawa Nutrition University
2008 - 2012 Kagawa Nutrition University
Professional career (1)：
修士(栄養学) (女子栄養大学大学院)
Work history (6)：
2020/10 - 現在 Kagawa Nutrition University Faculty of Nutrition
2016/10/01 - 現在 Research Associate Kagawa Nutrition University
2016/10 - 2020/09 Kagawa Nutrition University Faculty of Nutrition
2016/04 - 2016/07 津田塾大学 ウェルネス・センター
2016/04 - 2016/07 Tsuda College Wellness Center
2012/04 - 2016/03 Kagawa Nutrition University
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Association Membership(s) (2)：
The Society of Cookery Science
, The Japan Society of Home Economics
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