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Publications by Ichiro SHOJI
Influence of Protein Extraction on Swelling Power and Solubility of Rice Flour.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Small Scale Swelling Method to Evaluate Rice Flour for Bread-Making
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough
INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
Quality Evaluation of Japanese Wheat (Triticum Aestivum L.) Cultivars Based on Grain Hardness and Flour Swelling Power.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Characteristics of Rice Flour Suitable for the Production of Rice Flour Bread Containing Gluten and Methods of Reducing the Cost of Producing Rice Flour
Japan Agricultural Research Quarterly
Ecology
Crop Science
Animal Science
Zoology
Biotechnology
Agronomy
On the Rate of Swelling of Cooked Rice
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Influence of Fermentative Modification of Rice Flour Starch on Bread Quality for Patients With Celiac Disease
Ukrainian Food Journal
Influence of Carbohydrate Solubility on Non-Protein Nitrogen Utilization in the Ruminant
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Influence of the Different Addition Levels of Buckwheat Flour on Pasta Wheat Flour
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Influence of Fenugreek Seeds Flour on the Rheological Characteristics of Wheat Flour and Biscuit Quality
Zagazig Journal of Agricultural Research
