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Publications by Naofumi MORITA

Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2004English

Effects of Protein Isolate From Hyacinth Beans (Lablab Purpureus (L.) Sweet) Seeds on Cake Characteristics

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2008English

Effects of L-Ascorbic Acid and Sodium D-Isoascorbate on Breadmaking in a Domestic Breadmaking Apparatus.

Journal of the Japanese Society of Starch Science
1993English

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
1991English

Gas-Liquid Chromatography and Mass Spectrometry of Quinoxalines Derived From Various Homoglucans by Alkaline O-Phenylenediamine Method.

Agricultural and Biological Chemistry
1983English

Quinoxalines Derived From D-Xylose and O-Phenylenediamine Under Acidic Refluxed Conditions.

Agricultural and Biological Chemistry
1983English

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