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Publications by Tadahiko O-HARA
Use of Gamma Irradiation for Microbial Inactivation of Buckwheat Flour and Buckwheat Food Products. 2. Effects of Gamma Irradiation on Viscogram, Water Soluble Protein and Flavor of Buckwheat Flour.
FOOD IRRADIATION, JAPAN
Related publications
Use of Gamma Irradiation for Microbial Inactivation of Buckwheat Flour and Buckwheat Food Products. (Part 5). Studies on Physical Properties and Texture of Irradiated Fresh-Style 'Soba' Noodle and on 'Soba' Noodle Processing Property of Irradiated Buckwheat Flour.
FOOD IRRADIATION, JAPAN
Thermal Analysis Kinetics of Tartary Buckwheat Flour
International Journal of Heat and Technology
Transfer Processes
Fluid Flow
Condensed Matter Physics
Mechanical Engineering
Influence of the Different Addition Levels of Buckwheat Flour on Pasta Wheat Flour
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
Agriculture
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
Studies on the Conjugated Lipids of Fogopyrum Sagittatum (Buckwheat) Flour Sanako Part I
Journal of the agricultural chemical society of Japan
Features of the Kefir Production Technology Using Whole Wheat of Green Buckwheat Flour
Thermal, Pasting and Micro- Structural Properties of Starch and Flour of Tartary Buckwheat (F. Tataricum).
International Journal of Engineering Research and
Influence of Gamma Irradiation on the Nutritional and Functional Properties of Pigeon Pea (Cajanus Cajan) Flour
African Journal of Food Science
Inactivation of Coxiella Burnetii by Gamma Irradiation
Microbiology
Microbiology
