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Publications by Chikako Hirata
Quinoa Flour as a New Foodstuff for Improving Dough and Bread.
Journal of Applied Glycoscience
Voltage-Dependent L-Type Ca2+ Channel in Cultured Human Gingival Fibroblasts.
Nihon Shishubyo Gakkai Kaishi (Journal of the Japanese Society of Periodontology)
Related publications
Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics
Journal of Food Research
Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread
Journal of Food and Dairy Sciences
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
Agriculture
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
Evaluation of Extruded-Expelled Low-Fat Soybean Flour in Flour Blends and the Effects on Bread and Dough Development
Bread Flour
Nature
Multidisciplinary
Power Consumption Optimization for Bread Dough Prover
The Influence of Acorn Flour on Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Phenolic Compounds in Wheat Flour and Dough
Australian Journal of Biological Sciences
