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Publications by Masahiro Ogawa .
The Improvement of Rheological Properties of Wheat Dough Using Porcine Globin Glycated With Sugar
Journal of Biological Sciences
Molecular Medicine
Cell Biology
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The Rheological Properties of Wheat Dough Containing Zeolite Residue
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Influence of Acidification on Dough Rheological Properties
Rheological Studies of Wheat Flour Dough. Part II
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Dough Rheological Behavior and Microstructure Characterization of Composite Dough With Wheat and Tomato Seed Flours
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Properties of Glycated Globin Prepared Through the Maillard Reaction.
Nippon Shokuhin Kagaku Kogaku Kaishi
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Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics
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Effect of Flour and Sugar Particle Size on the Properties of Cookie Dough and Cookie
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Improvement of the Method of Rheological Assessment of Grain Quality in the Spring Wheat Breeding
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