• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to previous page

MORITA Naofumi  森田 尚文

ORCIDConnect your ORCID iD *help
Researcher Number 00094631
Other IDs
Affiliation (based on the past Project Information) *help 2002 – 2003: 大阪府立大学, 農学生命科学研究科, 教授
2000: Graduate School of Agric & Biological Sci., Osaka Prefecture University Professor, 農学生命科学研究科, 教授
1999: 大阪府立大学, 農学部, 教授
Review Section/Research Field
Principal Investigator
食品科学・栄養科学
Keywords
Principal Investigator
分級粉 / ENZYME DEGRADATION / DOUGH PROPERTY / DOMESTIC WHEAT FLOUR / BREADMAKING / 酵素分解 / ドウの物性 / 国産小麦 / 製パン / general analysis of wheat flour … More / pentosan / bread quality / dough property / graded wheat flour / polished-graded flour / domestic wheat flour / 硬質小麦 / 軟質小麦 / 成分分析 / ペントサン / 製パン性 / ドウの特性 / 小麦搗精粉 / 国産小麦粉 Less
  • Research Projects

    (2 results)
  •  EFFECT OF ENZYME ON THE DOUGH AND BREAD QUALITIES MADE FROM POLISHED AND GRADING FLOURSPrincipal Investigator

    • Principal Investigator
      MORITA Naofumi
    • Project Period (FY)
      2002 – 2003
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      食品科学・栄養科学
    • Research Institution
      OSAKA PREFECTURE UNIVERSITY
  •  Studies on the properties of dough and bread using polished-graded wheat flourPrincipal Investigator

    • Principal Investigator
      MORITA Naofumi
    • Project Period (FY)
      1999 – 2000
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      食品科学・栄養科学
    • Research Institution
      Osaka Prefecture University

URL: 

Are you sure that you want to link your ORCID iD to your KAKEN Researcher profile?
* This action can be performed only by the researcher himself/herself who is listed on the KAKEN Researcher’s page. Are you sure that this KAKEN Researcher’s page is your page?

この研究者とORCID iDの連携を行いますか?
※ この処理は、研究者本人だけが実行できます。

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi