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Publications by Maiko TSUJI
Properties of Microbial Changes in the Production of Soyashimizu Using Rice Koji
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Flow Injection Analysis of Oxalate in Foods Using Titanium(IV)-Porphyrin Reagent.
Analytical Sciences
Analytical Chemistry
Related publications
Dried and Storaged Rice Koji
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Simple Measurement of ^|^alpha;-Amylase Activity in Rice Koji
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on the Constitution of “Rice-Koji” Protease. Part II
Journal of the agricultural chemical society of Japan
Production of Electricity From Rice Straw With Different Pretreatment Methods Using a Sediment Microbial Fuel Cell
International Journal of Electrochemical Science
Electrochemistry
Studies on the Browning of Rice Koji (Part 1) Conditions of the Browning
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
The Physical and Pasting Properties of Parboiled Rice Using Glutinous Rice Cultivars
Food Engineering Progress
Food Science
Erratum To: Enzymatic Properties of the Glycine D-Alanine Aminopeptidase of Aspergillus Oryzae and Its Activity Profiles in Liquid-Cultured Mycelia and Solid-State Rice Culture (Rice Koji)
Applied Microbiology and Biotechnology
Applied Microbiology
Biotechnology
Medicine
Estimation of Mycelial Weight in Rice Koji by Near Infrared Reflectance Spectroscopy
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Microbiological and Chemical Characteristics of Ayu-Narezushi Prepared With Rice-Koji
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
