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Publications by Takao Roppongi
Water Sorption Kinetics of Wheat Noodle With Different Diameters
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
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Water Sorption Kinetics of Gluten-Added Wheat Noodle
Food Science and Technology Research
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Modelling the Water Sorption Isotherms of Warionia Saharae and Determination of Sorption Heats and Drying Kinetics
Numerical Modeling of Kinetics of Heavy Metal Sorption From Polluted Water
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Landscape Conservation
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Optimization Ofspiral Inductor With Different Inner Diameters
International Journal of Research in Engineering and Technology
Investigation of Pressure Drop in Horizontal Pipes With Different Diameters
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Moisture Sorption Isotherm of Durum Wheat Flour
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Remarkable Improvement of Hydrogen Sorption Kinetics in Magnesium Catalyzed With Nb2O5
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Sorption of Hydrogen Chloride by Wheat Flour
Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities
Comprehensive Reviews in Food Science and Food Safety
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