![Kagawa Nutrition University](../common/images/mb_logo2.gif)
References: OGAWA Hisae, OKUSHIMA Sachiko, KODAMA Hiromi: The Cooking Characteristics of Diacylglycerol rich Cooking Oil when Preparing Confectionery.(in Japanese with English abstract) Journal for the Integrated Study of Dietary Habits, 12, 36-42(2001) OGAWA Hisae, OKUSHIMA Sachiko, KODAMA Hiromi: The Cooking Characteristics of Diacylglycerol rich Cooking Oil When Preparing Dishes.(in Japanese with English abstract) Journal for the Integrated Study of Dietary Habits, 12, 100-108(2001) Hisae Ogawa, Nakako Matsumoto, Tatsuyuki Sugahara: Cooking Characteristics of a Diacylglycerol-rich Oil - when Preparing Confectionery - .(in Japanese with English abstract) Journal for the Integrated Study of Dietary Habits, 14, 42-48(2003) Sumiyo OKAMOTO, Sachiko AMANO: A Study on the Influence of Visual Effect on the Congnition of Flavor and Taste.(in Japanese with English abstract) JOURNAL of LIFEOLOGY, 3, 131-140(1998) Teruko MIYAIRI and Kiyoko YOSHIDA: A Study on the Amount of Fat absorption in Deep-Fry Cooking-(Part1)On the Fat absorption Rate with Different Deep-Frying Methods and Various Food Ingredients.(in Japanese with English abstract) THE JOURNAL OF KAGAWA NUTRITION UNIVERSITY, 33, 87-96(2002) Mioko TOYOMITSU, Atsuko YAMAMOTO and Mitsuko OKAZAKI: A Study of Frequency of Food Served and the Ways of Cooking Found by the Students During their Homestay in Perth,Australia.(in Japanese with English abstract) THE JOURNAL OF KAGAWA NUTRITION UNIVERSITY, 27, 199-208(1996) Hiroko CHIBA, Mioko TOYOMITSU, Nakako MATSUMOTO and Misao TAKIGUCHI: Examination of Weight Measured by a Standard Measuring Cup and Spoon.(in Japanese with English abstract) Annals of the Institute of Nutrition Sciences Kagawa Nutrition University, 7, 257-262(1999) |
![Copyright 2005-2010 Kagawa Nutrition University. All rights Reserved.](../images/footer.gif)