D. Santiago

发表

Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique

Takao Myoda, H. Yamauchi, Koki Matsushita, 2019, Journal of Food Science and Technology.

Applicability of Dry Flours Produced from a Table Potato Variety ( Solanum tuberosum L. cv. May Queen) in Bread Making

H. Koaze, H. Yamauchi, Daiju Yamada, 2015 .

Effect of Pre-Gelatinization on the Physicochemical Properties of Dry Flours Produced from 5 Cassava Varieties of the Philippines

H. Koaze, H. Yamauchi, D. Santiago, 2014 .

Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

C. S. Zubia, R. A. Lascano, D. Santiago, 2019, Food Research.

Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities

Takao Myoda, H. Yamauchi, K. Takata, 2019, Journal of Food Science and Technology.

Bread Making Improvement of Mashed Potato-supplemented Dough by Treating with Optimal Bakery Enzymes

Tadashi Nakamura, H. Yamauchi, Koki Matsushita, 2019, Food Science and Technology Research.

The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

H. Yamauchi, Koki Matsushita, D. Santiago, 2017 .

Effect of Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality

H. Koaze, H. Yamauchi, Daiju Yamada, 2015 .

Variovorax sp. Has an Optimum Cell Density to Fully Function as a Plant Growth Promoter

T. Ohwada, S. Ikeda, Y. Orikasa, 2019, Microorganisms.

Analysis of the Relationship between Bread-Making Qualities and Dough Stress during the Proofing Process

H. Yamauchi, K. Takata, Koki Matsushita, 2019, Food Science and Technology Research.

Effect of Gelatinized Wheat Starch on Bread-making Qualities of Yudane Dough

H. Koaze, H. Yamauchi, Daiju Yamada, 2015 .

The Staling and Texture of Bread Made Using the Yudane Dough Method

H. Koaze, N. Inouchi, Yoshiko Nakaura, 2014 .

The Kinetic Analysis and Simulation of Hardening in Bread Made by the Yudane Dough Method

H. Koaze, H. Yamauchi, Daiju Yamada, 2017 .

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

H. Koaze, K. Shimada, H. Yamauchi, 2015 .

Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder

H. Koaze, S. Pelpolage, H. Yamauchi, 2016 .