Rchr
J-GLOBAL ID：200901013145259676
Update date: Jan. 17, 2024
Matsumoto Mutsuko
マツモト ムツコ | Matsumoto Mutsuko
Affiliation and department：
Tokyo Kasei Junior College Department of Food and Nutrition
About Tokyo Kasei Junior College Department of Food and Nutrition
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Detailed information
Research field (1)：
Home economics, lifestyle science
Research keywords (2)：
栄養学
, Food and Nutrition
Research theme for competitive and other funds (3)：
Properties of Cream Puff with Rice Flour
Study on the Cooking Properties of Rice flour sol
Study on the Cooking Properties of Kiriboshi Daikon
MISC (41)：
Study of the Rice Cooking using Bincho charcoal. Bulletin of Tokyo Kasei University No. 43. 2003. 43. 55-59
備長炭を用いた炊飯に関する研究. 東京家政大学研究紀要. 2003. 43. 55-59
Study of the Rice Cooking using Bincho charcoal. Bulletin of Tokyo Kasei University No. 43. 2003. 43. 55-59
米粉を用いたシュー皮の特性. 東京家政大学研究紀要. 2002. 42. 93-97
Properties of Puff Made with Rise Flour. Bulletin of Tokyo Kasei University No.42. 2002. 42. 93-97
ｍore...
Books (1)：
調理-実習と基礎理論-
建帛社 1988
Association Membership(s) (4)：
日本食品化学学会
, 日本食生活学会
, 日本調理科学会
, 日本家政学会
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