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TypeAuthor(s)TitleOther TitlesCitationCitation(alt)Issue Date
article清水, 直人; Sandra, Kays; Barton, Franklin II; 藤田, 雅也; 石川, 直幸; 小田, 俊介; 木村, 俊範; 大坪, 研一透過型近赤外分光法による精麦粒の総食物繊維測定Measurement of Total Dietary Fiber in Milled Barley Using Near-Infrared Transmittance Spectroscopy日本食品科学工学会誌-Sep-2002
articleRoy, Poritosh; Shimizu, Naoto; Kimura, ToshinoriPerformance of the traditional parboiling process-Journal of South Pacific Agriculture-2002
articleShimizu, Naoto; Yanagisawa, Takashi; Okadome, Hiroshi; Toyoshima, Hidechika; Andren, Henrik; Kimura, Toshinori; Ohtsubo, Ken'ichiDetermination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy-Food Science and Technology Research-2001
articleISLAM, Md. Rabiul; SHIMIZU, Naoto; KIMURA, ToshinoriQuality Evaluation of Parboiled Rice with Physical Properties-Food Science and Technology Research-2001
article清水, 直人; 木村, 俊範; オジジョ, O.N.K.米飯物性による米の品質評価技術の開発(第2報) : 湯取り炊飯法における米のねばりに係わる品質Development of rice quality evaluation technique based on physical properties of cooked rice (Part 2) : Rice quality related to rice stickiness during cooking on the Excess Water Cooking Method農業機械学会誌-Mar-2000
articleSHIMIZU, Naoto; KATSURA, Jyunji; YANAGISAWA, Takashi; INOUE, Shigeru; WITHEY, Robin P.; COWE, Ian A.; EDDISON, Colin G.; BLAKENEY, Anthony B.; KIMURA, Toshinori; YOSHIZAKI, Shigeru; OKADOME, Hiroshi; TOYOSHIMA, Hidechika; OHTSUBO, Ken'ichiDetermination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy-Food Science and Technology Research-1999
article清水, 直人; 木村, 俊範; 大坪, 研一; 豊島, 英親米飯物性による米の品質評価技術の開発(第1報) : 米飯の水分および糊化度が米飯のテクスチャに及ぼす影響Development of rice quality evaluating technique based on physical properties of cooked rice (Part 1) : Effect of cooked rice properties on texture of cooked rice農業機械学会誌-Nov-1997
article清水, 直人; 木村, 俊範; 大坪, 研一; 前川, 孝昭; 吉崎, 繁米質評価における米飯のねばりに関する実験的研究(第2報) : インド型米および日本型米における米飯の粘着性Experimental Studies on Rice Stickiness in Varietal Difference Evaluation (Part 2) : Characterization of the cooked rice adhesion behavior of indica type and japonica type rices農業施設-1997
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