Junki Iwata

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.

Evaluation of Bread-making Quality of Dough by the Supplemented with Sourdough Fermented by Leuconostoc citreum YMC08 Strain, Isolated from Domestic Extra Strong Wheat Variety “Yumechikara”

Tadashi Nakamura, D. Inomata, H. Yamauchi, 2019, Nippon Shokuhin Kagaku Kogaku Kaishi.

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.