Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Atsuko Higo
Analysis of RVA Viscosity of Flours of Raw and Roasted Rice, Wheat and Millet on the Textural Properties of Cakes
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Changes in Breaking Properties of Commercial Confectionery With Moisture Absorption and Their Factors.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours
Journal of Culinary Science and Technology
Food Science
Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours
International Journal of Molecular Sciences
Organic Chemistry
Molecular Biology
Theoretical Chemistry
Inorganic Chemistry
Computer Science Applications
Spectroscopy
Medicine
Catalysis
Physical
Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
Agriculture
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
Functional Properties of Waxy Wheat Flours: Genotypic and Environmental Effects
Journal of Cereal Science
Biochemistry
Food Science
Effect of Microalgae Incorporation on Physicochemical and Textural Properties in Wheat Bread Formulation
Food Science and Technology International
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
Influence of High-Temperature Drying on Structural and Textural Properties of Durum Wheat Pasta
Cereal Chemistry
Organic Chemistry
Food Science
On the Behavior of Benzoylperoxide in Wheat Flours
Eiyo To Shokuryo
Effect of Spinach and Chickpea Flour Fortification on Cooking, Functional and Textural Properties of Wheat Pasta
Journal on Processing and Energy in Agriculture
Composite Flours-Characteristics of Wheat/Hemp and Wheat/Teff Models
Food and Nutrition Sciences
