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Publications by Natsumi MURAKAMI
Effects on the Quality and Cooking Property of Frozen Udon Noodles Figuration
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Related publications
Quality Deterioration Phenomenon of Frozen UDON Noodles
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Dynamics of Radioactive Cesium During Noodle Preparation and Cooking of Dried Japanese Udon Noodles
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Effects of Weakly Electrolyzed Water on Properties of Japanese Wheat Noodles (Udon)
Food Science and Technology Research
Industrial
Marketing
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Manufacturing Engineering
Chemical Engineering
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Videofluorographic Evaluation of Mastication and Swallowing of Japanese Udon Noodles and White Rice
Dysphagia
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Interaction Between Starch and Fatty Acid Esters in Frozen Starch Noodles
Agricultural and Biological Chemistry
Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles
Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters
Cereal Chemistry
Organic Chemistry
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Effects of Dimensions and Internal Cavity of Dry Udon on Sodium Chloride Elution.
Nippon Shokuhin Kagaku Kogaku Kaishi
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Effects of Pre-Cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
Korean journal for food science of animal resources
