Effect of baking powder in wheat flour dough on its thermal conduction during heating von Mizu, Tamako, Nagao, Keiko

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Attempt at Measuring Thermal Conduction in O/W and W/O Emulsions Prepared by Using Edible-type Emulsifiers during Heating von Mizu, Tamako, Nagao, Keiko

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Thermal conduction in egg albumen foam (meringue) during heating von Mizu, T., Tokyo Kasei Univ. (Japan), Nagao, K

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Measurement of Thermal Conduction in a Series of Oil-in-Water Emulsions Prepared with Egg Yolk during Heating in a Metal Vessel von MIZU, Tamako, NAGAO, Keiko

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Effect of Oil Globule Size in the O/W Edible Emulsions on the Thermal Conduction during Heating Procedure von Mizu, Tamako, Nagao, Keiko

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メレンゲの熱伝導におよぼす起泡条件の影響 von 水, 珠子, 長尾, 慶子

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O/W型およびW/O型エマルション加熱における内部熱移動の測定 von 水, 珠子, 長尾, 慶子

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卵黄で調製した O/W 型濃厚エマルション系内部における非定常熱移動現象の測定 von 水, 珠子, 長尾, 慶子

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Detection and Analysis of the Thermal Conduction in Foodstuffs during Cooling Procedure von Nagao, Keiko, Mizu, Tamako, Miyashita, Tomoko, Matsumoto, Sachio

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冷却面から垂直一次元方向における各種食材内部の冷却速度の測定と解析 von 長尾, 慶子, 水, 珠子, 宮下, 朋子, 松本, 幸雄

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O/W型食用エマルション内部の熱移動に及ぼす分散油滴径の影響 von 水, 珠子, 長尾, 慶子

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