Rchr
J-GLOBAL ID:200901027103944582   Update date: Sep. 01, 2020

Yoshino Yomiko

ヨシノ ヨミコ | Yoshino Yomiko
Affiliation and department:
Research field  (2): Food sciences ,  Applied biochemistry
Research keywords  (2): 食物栄養 ,  Food and Nutrition
Research theme for competitive and other funds  (4):
  • 製パン性に与える酵素の影響
  • 野菜および果実のペクチン質の構造研究
  • Effects of enzymes on breadmaking
  • Studies on structure of pectic substances from fruits and vegetables
MISC (35):
more...
Works (2):
  • スポンジケーキの品質安定化へのペクチン質の効果
  • The effect of pectic substances to the sponge cake as the stabilizer of quality
Professional career (2):
  • Master of Agriculture (Hiroshima University)
  • Doctor of Medicine (Yamaguchi University)
Association Membership(s) (8):
日本食品科学工学会 ,  日本栄養食糧学会 ,  American Association of Cereal Chemists ,  日本応用糖質科学会 ,  日本調理科学会 ,  日本家政学会 ,  日本細菌学会 ,  日本農芸化学会
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