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Publications by Yasutaka KUBO
Effect of Gelatinization Degree Before Freezing on the Physical Properties of Green Soybean ‘Miryoku’ and ‘Yuagari-Musume’
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Related publications
The Effect of the Freezing and Thawing Methods on the Rheology and Gelatinization Ratio of Gelatinized Starch.
journal of the japanese society for cold preservation of food
The Effect of Growth Temperature on Gelatinization Properties of Barley Starch
Acta Agriculturae Scandinavica - Section B Soil and Plant Science
Agronomy
Soil Science
Crop Science
Effect of Farming Systems on the Spatial Variability of Soil Physical Properties and Soybean Yield
Journal of Agricultural Science
Effect of Annealing Process on Physicochemical, Morphological and Gelatinization Properties of Cereal Starches
Reviews in Agricultural Science
Agricultural
Biological Sciences
Studies on the Changes of the Properties of Soybean Protein by Freezing. Part II
NIPPON SHOKUHIN KOGYO GAKKAISHI
Effect of Freezing on Electrical and Rheological Properties of Food Materials
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Effect of Thinning on Cultivar Differences of Green Stem Disorder in Soybean
Plant Production Science
Agronomy
Crop Science
Effect of Freezing and Frozen Storage on the Properties of Actomyosin From Pinkperch (Nemipterus Japonicus)
International Journal of Current Microbiology and Applied Sciences
Effect of “AERBETON” on the Mechanical and Physical Properties of Concrete
International Journal of Advanced Engineering Research and Science
