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Publications by Mayumi Egusa
Improvement of Bread-Making Quality by Chitin-Nanofibers Added to Wheat Flour
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
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Impact of Added Colored Wheat Bran on Bread Quality
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
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Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends
International Journal of Biological and Chemical Sciences
Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour
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Effects of Ozone Treatment on Medium Hard Wheat (Triticum aestivumL.) Flour Quality and Performance in Steamed Bread Making
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Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
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Bread-Making Properties of Rice Bread Added With Naked Oat Flours
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Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
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Small Scale Swelling Method to Evaluate Rice Flour for Bread-Making
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Development of a Value Added Bread Using Kithul (Caryota Urens) Flour
