Cooking and Eating Qualities of Phka Rumduol, A Leading Variety of Cambodian Rice von Thong, Kong, Sopheap, Ek, Egi, Nobuko, Hirao, Kazuko, Saio, Kyoko

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Rice Qualities in Cambodian Markets: Market Survey on Qualities of Phka Rumduol and Somali in Takeo, Phnom Penh and Battambang, Cambodia von Sopheap, Ek, Bunhor, Leng, Mithona, An, Seiha, Thor, Setka, Sao, Borarin, Buntong, Thong, Kong, Thavrak, Hout, Egi, Nobuko, Saio, Kyoko

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Quality and Safety of Cambodian Rice von Ek, Sopheap, Setka, Sao, Mithona, An, Seiha, Thor, Thong, Kong, Saio, Kyoko

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Emulsification properties of fruit juice-hydrolyzed soy protein von Egi, Nobuko, Hirose, Rieko, Hirao, Kazuko, Noda, Seiji, Saio, Kyoko

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Emulsification properties of fruit juice-hydrolyzed soy protein von Egi, Nobuko, Hirose, Rieko, Hirao, Kazuko, Noda, Seiji, Saio, Kyoko

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果汁を用いて加水分解した大豆タンパク質の乳化性 von 江木, 伸子, 廣瀬, 理恵子, 平尾, 和子, 野田, 誠司, 齋尾, 恭子

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Quality and Safety of Cambodian Rice von Sopheap EK, Sao SETKA, An MITHONA, Thor SEIHA, Kong THONG, Kyoko SAIO

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Rheological Investigation of Soybean Protein Emulsion and Application to Food Products von Egi, Nobuko, Hirao, Kazuko, Hirose, Rieko, Saio, Kyoko, Murakami, Masahiro

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Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia von Thong, Kong, Egi, Nobuko, Tanaka, Tadayoshi, Hirao, Kazuko, Sopheap, Ek, Thavrak, Huon, Murakami, Masahiro, Saio, Kyoko

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First Trial of Cervical Cytology in Healthy Women of Urban Laos using by Self-sampling Instrument von Nabandith, Viengvansay, Pholsena, Vatsana, Mounthisone, Phouthasone, Shimoe, Kyoko, Kato, Saiko, Aoki, Kunio, Noda, Sadamu, Takamatsu, Reika, Saio, Masanao, Yoshimi, Naoki

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Rice-the Past, the Present and the Future von SAIO, Kyoko

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Expansion and texturization mechanisms of soybean protein, relating to the microstructures von Saio K

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Differences in functional properties of 7S and 11S soybean proteins von Saio, K, Watanabe, T

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THE CHANGE IN INOSITOL PHOSPHATES DURING THE RIPENING OF RICE GRAINS

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Biogenesis of protein bodies in embryonic axes of soybean seeds (Glycine max. cv. Enrei) von Monma, M. (National Food Research Inst., Tsukuba, Ibaraki (Japan)), Sugimoto, T, Hashizume, K, Saio, K

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Preparation of white leaf protein concentrates using calcium salts von GWIAZDA, Stanislaw, SAIO, Kyoko

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Preliminary Investigation on Protein Bodies of Soybean Seeds von SAIO, Kyoko, WATANABE, Tokuji

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Comparison of soybean tissue extracted with different solvents von BABA, Keiko, SAIO, Kyoko

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大豆タンパク質添加エマルションの物性とそのエマルション特性を利用した食品の調製 von 江木, 伸子, 平尾, 和子, 廣瀬, 理恵子, 斎尾, 恭子, 村上, 昌弘

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Preliminary Investigation on Protein Bodies of Soybean Seeds von Saio, Kyoko, Watanabe, Tokuji

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