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Publications by Seio Hosoya
Effect of Reducing Agents and Baking Procedure on the Residual Bromate in Bread (The Study of Bromate Residues in Bread Part 1)
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Improved Sensitive Determination Method for Bromate in Bread.
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
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Occupational Health
Spectrophotometeric Determination of Bromate in Bread by the Oxidation of Dyes
Journal of Applied Sciences and Environmental Management
A Study on Bifidobacterium Lactis Bb12 Viability in Bread During Baking
Journal of Food Engineering
Food Science
Bioactive Ingredients During Mini-Bread Baking
A Case Study of Maintenance Management System for Bread Baking Plant
Pakistan Journal of Engineering, Technology & Science
Impact of Wheat Grain Selenium Content Variation on Milling and Bread Baking
Cereal Chemistry
Organic Chemistry
Food Science
Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-Wheat Flour Bread
Asian Journal of Plant Sciences
Plant Science
Agronomy
Crop Science
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
White Bread Bio-Politics: Purity, Health, and the Triumph of Industrial Baking
Cultural Geographies
Planning
Development
Geography
Cultural Studies
Environmental Science
