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Publications by Masayuki SUGIMOTO
Basic Studies on the Production of Yakifu v. Effect of Aging of Gluten-Dough on the Expansion of Yakifu.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Pretreatment of Water Samples With Cobalt(III) for the Determination of Total Mercury.
Bunseki Kagaku
Analytical Chemistry
Related publications
Basic Studies on the Production of Yakifu Part VIII. A Relationship Between Specific Volume of YAKIFU and Protein of Flour.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Basic Studies on the Production of Yakifu Part VII. Scanning Electron Microscopic Observation of Expanded Structure of Yakifu Supplemented With Different Starches.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Studies on Frozen Dough Method. Part I. Effects of Dough Expansion Rate Before Freezing on Roughness of Bread Crust.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
The Influence of Acorn Flour on Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Pneumatic Conveying of Sugar: Effect on the Rheology of Cookie Dough
Carpathian Journal of Food Science and Technology
Food Science
Effect of Leavening Microflora on Pizza Dough Properties
Journal of Applied Microbiology
Medicine
Applied Microbiology
Biotechnology
Studies on the Mechanism of Aging of Distilled Liquors
Agricultural and Biological Chemistry
Basic Studies on the Crashworthiness of Structural Elements
Journal of the Society of Naval Architects of Japan
