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Publications by Kazumasa Kato

A Kinetic Study of the Staling of White Bread Treated With Microwave-Heating.

Journal of Chemical Engineering of Japan

Chemical Engineering

English

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Comparative Studies on Food Treated With Microwave and Conductive Heating. Part 1. Process of Bread Hardening by Microwave-Heating.

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A Nonfermented Bread-Like Food Leavened by Microwave Heating.

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Effect of Different Lipases on Bread Staling in Comparison to DATEM

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Study of Gas Heating by a Microwave Plasma Torch

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Water Transfer in Bread During Staling: Physical Phenomena and Modelling

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The Influence of the Flour of Partially Defatted Oil Seeds and Artichoke on Rye Bread Staling

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Effect of Wheat Flour Protein Variations on Sensory Attributes, Texture and Staling of Taftoon Bread

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