Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Seiichi IMAI
Effect of Soybean Cooking Condition on the Quality of Natto.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
The Effect of Environment on Seed Composition of Tofu and Natto Soybean Cultivars
Effect of Mineral Nutrition on Cooking Quality of Lentils
Canadian Journal of Plant Science
Horticulture
Plant Science
Agronomy
Crop Science
Differentiation and Improvement in Quality of Natto by Systematic Breading of Natto Bacteria
JOURNAL OF THE BREWING SOCIETY OF JAPAN
The Effect of Cooking Methods on Some Quality Characteristics of Gluteus Medius
Food Science and Technology
Biotechnology
Food Science
Effect of Drying Method on Quality of Soybean Seed
Bangladesh Agronomy Journal
Effect of Micronutrient on Quality Seed Production of Soybean
INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES
Effect of Processing Method on Nutritional Quality of Black Soybean
Asian Journal of Dairy and Food Research
Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean
Journal of Food and Dairy Sciences
Effect of Chemical Composition and Thermal Properties on the Cooking Quality of Common Beans (Phaseolus Vulgaris)
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
