HASHIMOTO Akihiko | Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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Hiroshima Prefectural Technology Research Institute, Food Technology Research Center | 論文
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Decreased Hardness of Dietary Fiber-Rich Foods by the Enzyme-Infusion Method
- Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation