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J-GLOBAL ID：200901090366186805
Update date: Aug. 20, 2022 Imazuya Naoko
イマヅヤ ナオコ | Imazuya Naoko
Kwansei Gakuin University School of Education
About Kwansei Gakuin University School of Education
Research theme for competitive and other funds (2)：
- 2002 - 2003 シューペーストのレオロジー的性質と膨化
- Influences of Rheological Properties on Expanding of Chou Paste
- IMAZUYA Naoko, KATSUTA Keiko, NISHINARI Katsuyoshi. Time-Lapse Photographic Analysis (TLPA) of Chou Expansion during Baking, and Rheological Properties of Stored Chou Paste before and during Heating. Journal of home economics of Japan. 2003. 54. 8. 633-641
- IMAZUYA Naoko, KATSUTA Keiko, NISHINARI Katsuyoshi. Time-Lapse Photographic Analysis (TLPA) of Chou Expansion during Baking, and Rheological Properties of Stored Chou Paste before and during Heating. Journal of home economics of Japan. 2003. 54. 8. 633-641
- Naoko IMAZUYA, Keiko KATSUTA, Katsuyoshi NISHINARI. Time-Lapse Photographic Analysis (TLPA) of Chou Expansion during Baking, and Rheological Properties of Stored Chou Paste before and during Heating. J. Home Econ. Jpn. 2003. 54. 8. 633-641
- 放置により膨化劣化したシューペーストの品質に与える影響(共著). 日本調理科学会誌. 2000. 263-268
- Factor affecting the quality of choux paste-deterioration of puffing property with aging. Hydrocolloids Part2 : Fundamentals and Applications in Food, Biology, and Medicine, Elsevier,. 2000. 263-268
- - 1993 Doshisha Women's College of Liberal Arts
- - 1993 Doshisha Women's College of Liberal Arts Graduate School, Division of Home Economics
- - 1983 Doshisha Women's College of Liberal Arts
- - 1983 Doshisha Women's College of Liberal Arts Faculty of Home Economics
- (BLANK)
- 1998 - 2002 Seiwa College School of Education, Division of Early Childhood Education
- 1998 - 2002 Lecturer, Department of Early Childhood
- Education Seiwa College
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