KITABATAKE Naofumi | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

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概要

関連著者

Kitabatake Naofumi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
Tani Fumito
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
Masuda Tetsuya
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
KATAGIRI Mina
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Katagiri Mina
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
KITABATAKE Naofumi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Masuda Tetsuya
Division of Electrical, Electronic and Information Engineering, Graduate School of Engineering, Osaka University, Suita, Osaka 565-0871, Japan

著作論文

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

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