Kazumasa Tsuboi

发表

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 .

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 .

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

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

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 .