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Memuro Upland Farming Research Station, National Agricultural Research Center for Hokkaido Region | 論文
- A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars
- Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
- Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
- Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends
- Effect of Natural Light Periods on Rutin, Free Amino Acid and Vitamin C Contents in the Sprouts of Common (Fagopyrum esculentum Moench) and Tartary (F. tataricum Gaertn.) Buckwheats
- Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
- Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying
- Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
- Bread-Making Quality of Wheat/Rice Flour Blends
- Ingestion of Gelatinized Potato Starch Containing a High Level of Phosphorus Decreases Serum and Liver Lipids in Rats
- Conversion of Beet Molasses and Cheese Whey into Fatty Acid Methyl Esters by the Yeast Cryptococcus curvatus
- Hepatic Cytochrome P450 2E1 Level Rather Than Cecal Condition Contributes to Induction of Early Stage of the Alcoholic Liver Damage in Rats
- Effect of Potato Ethanol Residue on Rat Plasma Cholesterol Levels