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SAITO Kumiko  齋藤 公美子

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齋藤 公美子  サイトウ クミコ

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Researcher Number 30965041
Other IDs
Affiliation (Current) 2026: 奈良女子大学, 生活環境科学系, 助教
Affiliation (based on the past Project Information) *help 2026: 奈良女子大学, 生活環境科学系, 助教
2023 – 2024: 奈良女子大学, 生活環境科学系, 助教
Review Section/Research Field
Principal Investigator
Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords
Principal Investigator
デンプンの老化抑制 / デンプンの糊化 / 高温水添加 / 粒度 / 老化抑制 / 高温水添加製パン法 / 玄米粉 / グルテンフリー / 米粉パン
  • Research Projects

    (2 results)
  • Research Products

    (2 results)
  •  グルテンフリー米粉パンにおける製パン工程制御と品質形成機構の解明Principal Investigator

    • Principal Investigator
      齋藤 公美子
    • Project Period (FY)
      2026 – 2028
    • Research Category
      Grant-in-Aid for Early-Career Scientists
    • Review Section
      Basic Section 08030:Family and consumer sciences, and culture and living-related
    • Research Institution
      Nara Women's University
  •  デンプンの糊化を応用したグルテンフリーパンの新規製法の開発Principal Investigator

    • Principal Investigator
      齋藤 公美子
    • Project Period (FY)
      2023 – 2025
    • Research Category
      Grant-in-Aid for Early-Career Scientists
    • Review Section
      Basic Section 08030:Family and consumer sciences, and culture and living-related
    • Research Institution
      Nara Women's University

All 2025 2024

All Journal Article Presentation

  • [Journal Article] Effect of High-Temperature Water Addition on Staling of Gluten-Free Rice Flour Bread2025

    • Author(s)
      齋藤 公美子, 佐多 綾花, 武智 多与理, 三亀 啓吾, 畠中 芳郎, 高村 仁知
    • Journal Title

      日本調理科学会誌 (Journal of Cookery Science of Japan)

      Volume: -

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-23K12683
  • [Presentation] 精白の有無および加水温度がグルテンフリー米粉パンの製パン性および老化特性に及ぼす影響2024

    • Author(s)
      齋藤公美子
    • Organizer
      日本調理科学会2024年度大会
    • Data Source
      KAKENHI-PROJECT-23K12683

URL: 

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