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Publications by Hiroshi OKADOME
Reduction of Water Addition in Fluidized Bed Granulation by Steam-Water Tow-Phase Binder
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Effect of Particle Size of Different Crop Starches and Their Flours on Pasting Properties
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Ultra-Fine Pulverization of Rice: Effects on Hydration Properties and Enzymatic Hydrolysis
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Application of Visible/Near-Infrared Transmittance Spectroscopy for the Improvement of Amylose Determination Accuracy
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Measurement of Steam/Water Ratio in the Nozzle Jet of an Oven System Using Superheated Steam and Hot Water Spray
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Effect of Milling Methods and Particle Size on Carr’s Flowability and Floodability Indices of Rice Flour
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Changes in Qualities of High-Palatability Rice Grains During Storage.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains Based on Multiple Physical Measurements of Individual Cooked Rice Grain.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
