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Publications by Masanosuke TAKAGI
Effects of L-Ascorbic Acid and Related Compounds on SH Groups and Gelatinization of Starch in Wheat Flour Dough.
Journal of the Japanese Society of Starch Science
Gas-Liquid Chromatography and Mass Spectrometry of Quinoxalines Derived From Various Homoglucans by Alkaline O-Phenylenediamine Method.
Agricultural and Biological Chemistry
Quinoxalines Derived From D-Xylose and O-Phenylenediamine Under Acidic Refluxed Conditions.
Agricultural and Biological Chemistry
Related publications
Phenolic Compounds in Wheat Flour and Dough
Australian Journal of Biological Sciences
Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics
Journal of Food Research
Polarographic Investigations of Vitamin C. III. Reduction Waves of the Condensation Products of Dehydro-L-Ascorbic Acid and Its Related Compounds Witho-Phenylenediamine. Application to the Simultaneous Determination of L-Ascorbic Acid, Dehydro-L-Ascorbic Acid and Their Related Compounds
Bulletin of the Chemical Society of Japan
Chemistry
Effects of Starch Gelatinization on Weanling Pig Performance
Kansas Agricultural Experiment Station Research Reports
Rheological Studies of Wheat Flour Dough. Part II
Journal of the agricultural chemical society of Japan
Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
Agriculture
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough
INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
