Tanisawa Yoko

タニサワヨウコ | Tanisawa Yoko

Affiliation and department：
Job title： Assosiate Professor

Research field (1)： Home economics, lifestyle science

Research keywords (3)：小麦粉せんべい , 微粒子の調理特性 , 食生活

Research theme for competitive and other funds (6)：

Show all

MISC (8)：

谷澤容子, 矢吹美実奈子, 石井統也, 松宮健太郎, 松村康生, 香西みどり. 各種農産食品微粒子の起泡素材および乳化素材としての食品加工・調理への利用. 日本調理科学会誌. 2020. 53. 5. 319-329
谷澤容子, 矢吹実奈子, 内海麻衣, 松宮健太郎, 松村康生, 香西みどり. 微細化された各種農産食品素材の起泡性および乳化性の検討. 日本調理科学会誌. 2018. 51. 1. 26-36
Kasai Midori, Ishii Katsue, Ayabe Sonoko, Konishi Fumiko, Matsumoto Misuzu, Fukunaga Toshiko, Iijima Kumiko, Tanisawa Yoko, Utsunomiya Yuka. Study on the feature of bread and the regional characteristics based on the dietary habits of the Japanese. Abstracts of the Annual Meeting. 2015. 27. 0. 339-344
Y.TANISAWA, K.NAKATANI, K.HATAE. Questionnaire Survey of Daily Meals Eaten by French Houswives. Journal of cookery Seience of Japan. 2002. 35. 4. 41-47
Tanabe Yoko, Ayabe Sonoko, Tanisawa Yoko. Cookery terminology in Japanese Textbooks. Journal of cookery science of Japan. 2000. 33. 4. 472-482

ｍore...

Education (1)：

Association Membership(s) (2)：

日本調理科学会 , 日本家政学会

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

Return to Previous Page