On the Quality of Sponge Cake during Storage in Home Freezer: Effects of Whipping Method and Butter Content von ICHIKAWA, Tomoko, SASAKI, Ichie, SASAKI, Yumiko, NAKAZATO, Toshiko

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Effect of Tartary-buckweat Flour and Corn Oil on the Properties and the Taste of Steamed Bread von Nakazato, Toshiko, Matsumoto, Norikazu, Kawase, Makiko, Oda, Ayame

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Effects of Baking Conditions and Cake Molds on the Qualities of Sponge Cake von ICHIKAWA, Tomoko, ITOV, Tatsuko, ARAKI, Chikako, NAKAZATO, Toshiko

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Effect of Powered Tartary-buckwheat on the Properties and the Taste of Muffin in von Nakazato, Toshiko, Matsumoto, Norikazu, Hasegawa, Chikako, Oda, Ayame, Kawase, Makiko

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Effect of Butter Content and the Shape of Oatmeal on the Quality of Oatmeal Muffins von Nakada, Keiko, Nakazato, Toshiko

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Effect of Stirring on Heat Coagulation of Egg in Cookery von Nakazato, Toshiko, Matsumoto, Fumiko

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CONTROL OF FUSION REACTOR von NAKAZATO TOSHIKO

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Studies on the Cooking of Sweet Potato by Combination Range von NAKAZATO, Toshiko, NAKADA, Keiko, SODA, Taketomi

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Effects of Storage Conditions on the Characteristics and the Cooking Qualities of Kidney Beans von NAKAZATO, Toshiko, SHINTANI, Sumiko, MITANI, Tomiko, TANAKA, Kaori

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Cookery of Dried Beans Cooking Method of Kidney Beans von NAKAZATO, Toshiko, KOSEGAWA, Tsugimi, ITABASHI, Fumiyo

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Effect of Calcium Citrate and Lemon Juice on Whole Rye Flour Added Bread von Nakazato, Toshiko, Shimosaka, Chie, Matsui, Yoshiko

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Variation and Distribution of Temperatures in Gas-Ovens von NAKAZATO, Toshiko, MINAGAWA, Tomoko, SHIRAISHI, Yoshiko, HONDA, Machiko, YAMAZAKI, Kiyoko

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Baking Quality in Cookery (Part 8): Experiment on Temperature and Time for Baking Pound Cakes von NAKAZATO, Toshiko, SHIRAISHI, Yoshiko, MIZUKAMI, Emi, YAMAZAKI, Kiyoko

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Variation and Distribution of Temperatures in Convection-Oven von Nakazato, Toshiko

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Cooking of Dried Beans by Pressure Cooker (Part 1): Boiling of Kidney Beans von NAKAZATO, Toshiko, IWATA, Yuko, TANAKA, Kaori

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Effect of Cooking Condition upon Degree of Clarification of Kakitama-Jiru von NAKAZATO, Toshiko, MIYAZAKI, Kazue, YUSHIMATSU, Fujiko

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Effect of Conditions of a Saucer in the Grill upon Cooking of a Fillet of Fish von NAKAZATO, Toshiko, HARADA, Michiko, YAMAZAKI, Kiyoko

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Effect of Prenaration Conditions on the Formability of “Gomadango” (part 2): Addition of Wheat starch or Wheat flour von Nakazato, Toshiko, Hasegawa, Chikako, Murakami, Tomoko, Yokota, Seiko

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オートミールマフィンの品質に及ぼすオートミールの形状とバター含量の影響 von 中田, 恵子, 中里, トシ子

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ガス超高速レンジの温度変化と温度分布について von 中里, トシ子

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