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Publications by Naofumi Morita

Structural and Functional Properties of Fermented Soybean (Tempeh) by UsingRhizopus Oligosporus

International Journal of Food Properties
Food Science
2006English

Quinoa Flour as a New Foodstuff for Improving Dough and Bread.

Journal of Applied Glycoscience
2001English

Gelatinization Properties and Bread Quality of Flours Substituted With Hydroxypropylated, Acetylated and Phosphorylated Cross-Linked Tapioca Starches

Journal of Applied Glycoscience
2005English

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