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

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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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Characteristic physico-chemical properties and potential uses of enset (Ensete ventricosum) starch: Comparative studies with starches of potato, sago and corn von Hirose, R., Tokyo-to. Agriculture and Forestry Research Center (Japan). Food Technology Research Center, Tezuka, Y, Kondo, T, Hirao, K, Hatta, T, Nemoto, S, Saio, K, Takahashi, S, Kainuma, K

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

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

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Ultrastructure of protein bodies in embryonic axes of soybean seeds. (Glycine max cv. Enrei) von MONMA, Michiko, SUGIMOTO, Toshio, HASHIZUME, Kazumoto, SAIO, Kyoko

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Starch breakdown in developing soybean seeds(Glycine max cv. Enrei) von MONMA, Michiko, SUGIMOTO, Toshio, MONMA, Mitsuru, KAWAMURA, Yukio, SAIO, Kyoko

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The difference of subcellular localization between .BETA.-conglycinin and glycinin in developing soybean cotyledons von MONMA, Michiko, SUGIMOTO, Toshio, SAIO, Kyoko

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