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Publications by Yoshinobu Akiyama
Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Effects of Dimensions and Internal Cavity of Dry Udon on Sodium Chloride Elution.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Changes in the Molecular Structure of Potato Starch Conferred Digestion Resistance by Fatty Acid Addition and Heat Treatment
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania
Revista de Chimie
Surfaces
Materials Science
Engineering
Materials Chemistry
Films
Coatings
Chemistry
Characteristics of Both Embraced and Penetrated Fatty Acids of Starch
Journal of the agricultural chemical society of Japan
Contribution of Charged Amino Acids to Improving the Degraded Viscosit of Potato Starch Paste by a Retort Treatment and During Storage
Journal of Applied Glycoscience
Fatty Acids, Membrane Permeability, and Sugars of Stored Potato Tubers
Plant Physiology
Plant Science
Genetics
Physiology
Effect of Addition of Anise, Clove and Thyme Essential Oils on Barki Lambs Performance, Digestibility, Rumen Fermentation, Carcass Characteristics and Intramuscular Fatty Acids
Egyptian Journal of Nutrition and Feeds
The Relationship Between the Perception of Sweet and Salty Tastes and the Addition of Potato Starch
Japanese Journal of Sensory Evaluation
Changes in the Structure and Digestibility of Wrinkled Pea Starch With Malic Acid Treatment
Polymers
Polymers
Plastics
Chemistry
Addition of Unsaturated Fatty Acids Improves Digestion of Mid Lactating Dairy Cows
Archivos de Zootecnia
Animal Science
Zoology
