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Publications by Eizo MIKI
Studies on Manufacture of Tofuyo in Okinawa, Part XI. Changes in Breaking Characteristics, Creep Behavior and Microstructure of Tofuyo During Fermentation.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
The Effect of Sesame Contents on Viscoelasticity and Microstructure of Gomatofu (Sesame Tofu).
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Studies on Manufacturing of Tofuyo in Okinawa, Part VIII. Changes in Chemical Components of Tofuyo Prepared by Monascus Fungus During Fermentation.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Studies on Manufacturing of Tofuyo in Okinawa, Part IX. Changes in Protein and Nitrogen Compounds of Tofuyo Prepared by Aspergillus Oryzae During Fermentation.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Studies on Manufacturing of Tofuyo. A Scientific Analysis for Producing-Procedures of Tofuyo, and Its Technical Developements.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Antihypertensive and Hypocholesterolemic Effects of Tofuyo in Spontaneously Hypertensive Rats
JOURNAL OF HEALTH SCIENCE
Studies on the Lipids of Coccids Part XI
Journal of the agricultural chemical society of Japan
Studies on the Manufacture of Organic Acids. Part 3
Journal of the agricultural chemical society of Japan
Studies on Lysine Fermentation Part VI
Journal of the agricultural chemical society of Japan
Studies on Characteristic and Nutritive Changes of Oils During Heating (Part 2)
Eiyo To Shokuryo
Microstructure Evolution During Creep and Annealing of Minerals and Rocks
Microscopy and Microanalysis
Instrumentation
