
	Chemical structure search How to Search	Import MOLfile format is only available (V3000 format is not available) Exact match Substructure search Superstructure search Substructure or superstructure search Similarity search

Co-authoring Researcher

Co-inventing Researcher

Researcher similar to the Researcher

Article similar to the Researcher

Patent similar to the Researcher

Research Project similar to the Researcher

Article(J-GLOBAL estimation)

Patent(J-GLOBAL estimation)

Rchr

J-GLOBAL ID：200901047484406035 Update date: Sep. 12, 2022

Tsutsui Tomomi

ツツイトモミ | Tsutsui Tomomi

Affiliation and department：

Research field (1)： Food sciences

Research keywords (2)：食品科学 , Food science

Research theme for competitive and other funds (2)：

MISC (29)：

海藻の製パンへの影響(IV)あおさ. 聖徳栄養短大紀要. 2003. 34, 1
大豆ペプチドの製パンへの影響. 聖徳栄養短期大学紀要. 2001. 32. 1
海藻の製パンへの影響((]G0002[))こんぶ. 聖徳栄養短期大学紀要. 2000. 31. 1
Effects of Seaweed Substitution on Breadmaking ((]G0002[)) Laminaria (Kombu). Memoirs of Seitoku Junior College of Nutrition. 2000. 31. 1
卵白ペプチドの製パンへの影響. 聖徳栄養短期大学紀要. 1999

Books (13)：

Education (2)：

Professional career (1)：

Committee career (3)：

Awards (1)：

Association Membership(s) (5)：

日本食生活学会 , The Institute of Food Technologist , 日本食品低温保存学会 , 日本農芸化学会 , 日本食品工業学会

※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.


	Free word	※Add the following synonyms, you can increase the number of hits.




		～