Kumiko Iijima

J-GLOBAL         Last updated: Apr 14, 2019 at 16:21
Kumiko Iijima
Toyo University

Research Areas


Published Papers

Kinetics of cooking presoaked and unsoaked dry legumes: Analysis of Softening Rate of Soybeans and Red Kidney Beans
Koriyama Takako, Sato Yoko, Iijima Kumiko, Kasai Midori
FOOD SCIENCE AND TECHNOLOGY RESEARCH   24(5) 767-776   Sep 2018   [Refereed]
Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max) and Red Kidney Beans (Phaseolus vulgaris)
Takako Koriyama, Yoko Sato, Kumiko Iijima, and Midori Kasai
Journal of Food Science   82 1546-1556   Mar 2017   [Refereed]

Conference Activities & Talks

Optimum preparation condition and antioxidant activity of miso from Mucuna bean
Kumiko Iijima
12th Asian Congress of Nutrition   May 2015