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Publications by Sakura Kawakami
The Kinetic Analysis and Simulation of Hardening in Bread Made by the Yudane Dough Method
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Noodle Qualities of Fresh Pasta Supplemented With Various Amounts of Purple Sweet Potato Powder
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
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Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough
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Studies on the Processing Conditions in Bread Making. Part IX. Effect of Fermentation Conditions on Flavor Substances in French Bread Produced by the Straight Dough Method.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Dynamics of the Saccharomyces Cerevisiae Transcriptome During Bread Dough Fermentation
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
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
Confocal Raman Microscopy of Frozen Bread Dough
Journal of Cereal Science
Biochemistry
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Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
Agriculture
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
Bread Dough and Baker's Yeast: An Uplifting Synergy
Comprehensive Reviews in Food Science and Food Safety
Food Science
Power Consumption Optimization for Bread Dough Prover
The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread
Grain & Oil Science and Technology
