Selection of Cooking Equipment in Consideration of Energy Conservation in Mass Cooking: A Case Study Using Heated Chicken Meat Masayo IKEDA,Satoko AKIYAMA and Hiroko SUZUNO
Evaluation of the Morphological Features for Tight,Gathered,Flared,Circular,and Pleated Skirts Using Image Analysis: Similarity between Full Size and Half Size Kimiko SUGINO and Toshio MORI
Physical Properties and Palatability of Cookies with Different Compositions of Wheat Flour,Rice Flour,and Soy Protein lsolate Miki YOSHIMURA,Hiromi SAWAMURA and Ryoko SHIMADA