Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., & Nabetani, H. (2012). Quantification of the distributions of gluten, starch and air bubbles in dough at differen …
Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging.
Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging.
Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., & Nabetani, H. (2011). Visualization of gluten and starch distributions in dough by fluorescence fingerprint imag …
日本食品科学工学会第58回(2011年度)大会
日本食品科学工学会第58回(2011年度)大会 (2011.9, 仙台, 東北大学) 柴田真理朗ら, アミロース含量の異なる糊化米がパンの物性へ及ぼす影響.
Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice.
Shibata, M., Sugiyama, J., Tsai, C. L., Tsuta, M., Fujita, K., Kokawa, M., & Araki, T. (2011). Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatini …
Visualization of the distribution of multiple constituents in bread dough by use of Fluorescence Fingerprint Imaging.
Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., & Nabetani, H. (2011b). Visualization of the distribution of multiple constituents in bread dough by use of Fluor …
日本食品工学会第12回（2011年度）年次大会
日本食品工学会第12回（2011年度）年次大会 (2011.8.6, 京都, 京都テルサ) Tsai, C.L., et al., Texture and Viscoelastic Properties of Bread Containing Rice Porridge (Okayu) during Storage. 粉川美踏ら, 米素材を混合したパン生地の成分分布可視化手法の …
粥状に糊化処理した米を添加したパンの粘弾性および気泡構造
柴田真理朗, 杉山純一, 蔡佳りん, 蔦瑞樹, 藤田かおり, 粉川美踏, & 荒木徹也. (2011). 粥状に糊化処理した米を添加したパンの粘弾性および気泡構造. 日本食品科学工学会誌. 58(5), 196-201.
11th International Congress on Engineering and Food
11th International Congress on Engineering and Food (2011.5.22-26, Athens, Greece) Kokawa, M., et al., Visualization of the distribution of multiple constituents in bread dough by use of Flu …
Odorant transfer characteristics in white bread during baking process.
Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., & Sagara, Y. (2011). Odorant transfer characteristics in white bread during baking process. Bioscience Biotechnology and Biochemistry, 75( …
Characteristic Coloring Curve for White Bread during Baking.
Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., & Sagara, Y. (2011). Characteristic Coloring Curve for White Bread during Baking. Bioscience Biotechnology and Biochemistry, 75(2), 255-26 …