Rchr
J-GLOBAL ID:200901013145259676   Update date: Nov. 08, 2010

MATSUMOTO Mutsuko

マツモト ムツコ | MATSUMOTO Mutsuko
Affiliation and department:
Research field  (2): General human life sciences ,  Eating habits, studies on eating habits
Research keywords  (1): Food and Nutrition
Research theme for competitive and other funds  (3):
  • Study on the Cooking Properties of Kiriboshi Daikon
  • Study on the Cooking Properties of Rice flour sol
  • Properties of Cream Puff with Rice Flour
MISC (20):
  • Effects of Vegetables on Coagulation on Heated Milk (Part2). Journal of Home Economics. 1975. 26. 4. 243-248
  • Effects of Vegetables on Coagulation on Heated Milk (Part5). Journal of Home Economics. 1977. 28. 6. 442-445
  • Foam Formation of Cream on the Market and Properties of Whipped Cream. Science of Cookery. 1978. 11. 3. 188-191
  • Odor of Chicken Bone Soup Cooked with Spice (Part1). Journal of Home Economics. 1983. 34. 7. 387-391
  • Effects of Pre-cooking Procedure, so-called "Aburadoshi" in Frying. Science of Cookery. 1983. 16. 1. 40-46
more...
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