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Publications by Eiko ARAI
Effects of Weakly Electrolyzed Water on Properties of Japanese Wheat Noodles (Udon)
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
A New Method for Producing a Non-Heated Jam Sample: The Use of Freeze Concentration and High-Pressure Sterilization.
Agricultural and Biological Chemistry
Related publications
Effects on the Quality and Cooking Property of Frozen Udon Noodles Figuration
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Videofluorographic Evaluation of Mastication and Swallowing of Japanese Udon Noodles and White Rice
Dysphagia
Otorhinolaryngology
Speech
Gastroenterology
Hearing
Quality Deterioration Phenomenon of Frozen UDON Noodles
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Dynamics of Radioactive Cesium During Noodle Preparation and Cooking of Dried Japanese Udon Noodles
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Wheat Breeding and Improved Quality of Japanese Noodles in Hokkaido
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties
International Journal of Current Microbiology and Applied Sciences
P-6. Effects of Storage of Electrolyzed Acid Water for Dental Use
The Journal of the Kyushu Dental Society
Studies and Observations on the Health Effects of Drinking Electrolyzed-Reduced Alkaline Water
Effects of Electrolyzed Water Concentration on the Yield and Quality Characteristics of Mitsuba (Japanese Honewort, Cryptotaenia Japonica Hassk, Cv. 'Osaka-Shiroguki Mitsuba') Cultured by Hydroponics
food preservation science
