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Publications by Setsu HITOKOTO
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
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Applying a Bacterial Ice Nucleation-Active Protein to Preparation of Frozen Bread 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.
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Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough
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