Mina Katagiri

Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat

T. Masuda, N. Kitabatake, F. Tani, 2011 .

Processing of Japanese Apricot (Prunus mume) Jam by Constant-temperature Preheating

A. Hosoda, T. Akagi, Mina Katagiri, 2018, Nippon Shokuhin Kagaku Kogaku Kaishi.

Changes in textural properties of Japanese tenobe somen noodles during storage.

T. Masuda, N. Kitabatake, F. Tani, 2011, Journal of food science.

Rheological properties of somen noodles--a traditional Japanese wheat product.

N. Kitabatake, Mina Katagiri, 2010, Journal of food science.