Changes in lipid components during peanut tofu production von Tokue, C, Okada, A, Horiuchi, H

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Evaluation of viscoelasticity of high concentrated starch suspension using dynamic viscoelasticity measurements in xanthan-gum gel matrices von Sekine, M. (Saitama-ken. Government Office, Urawa (Japan)), Horiuchi, H

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Evaluation of gelatinization thermal properties of various starches using dynamic viscoelasticity measurements in xanthan-gum gel matrices and rapid visco-analysis von Sekine, M. (Saitama-ken. Government Office, Urawa (Japan)), Horiuchi, H

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Mechanical properties of cylindrical assembly as the model of texture of cooked rice von Horiuchi, H. (National Food Research Inst., Tsukuba, Ibaraki (Japan)), Sugiyama, J

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Mechanical properties of waxy rice cake Mochi. III. Specific volume and free space relating to mechanical properties of waxy rice cake von HORIUCHI, Hisaya

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An Auto-amylo-alkali Viscograph, Titration Viscograph for Starch Pasting von HORIUCHI, Hisaya

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Studies on the Cereal Starches von HORIUCHI, Hisaya

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Dynamic Viscoelasticity of Mochi Cake von HORIUCHI, Hisaya

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Preparation and Crystal Structure of Ruthenium Metaphosphate Ru(PO3)3 with an 8-fold Superstructure. Analysis of Structural Frustration with a Simple Model von Imoto, Hideo, Fukuoka, Hiroshi, Tsunesawa, Shigenori, Horiuchi, Hisaya, Amemiya, Takao, Koga, Noboru

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Temperature dependence of modulus of starch gel prepared with a crude extract of labiate herb (Mesona procumbens Hemsl.) von Horiuchi, H. (Tokyo Univ. of Agriculture (Japan)), Takahashi, Y, Chang, C.F, Mura, K, Tokue, C, Sagara, Y, Kimura, T

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Longitudinal Vibrations of a Cylindrical Gel in Viscous Liquids in a Method for Measuring Viscoelastic Constants von Nishinari, Katsuyoshi, Horiuchi, Hisaya

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A measuring method of mechanical properties as an assembly of cooked rice grains von Horiuchi, H. (Tokyo Univ. of Agriculture (Japan)), Mura, K, Tokue, C

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Gelation of starch paste cooked with crude extract of labiate herb (Mesona procumbens Hemsl.) von Horiuchi, H. (Tokyo Univ. of Agriculture (Japan)), Chang, C.F, Takahashi, Y, Mura, K, Tokue, C

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Mechanical and structural properties of agar-gelatin mixed gels von HORIUCHI, Hisaya, SUGIYAMA, Junichi

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Rheological properties of aqueous agarose-gelatin gels von MORITAKA, HATSUE, NISHINARI, KATSUYOSHI, HORIUCHI, HISAYA, WATASE, MINEO

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Purification and Properties of Extracellular Protease of Bacillus sp. 11-4 Isolated from Vietnamese Fish Sause von MAEDA, Haruko, MURA, Kiyoshi, HORIUCHI, Hisaya, TAKANO, Katsumi

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On the Vibrational Properties of High-Elastic Gels von Nishinari, Katsuyoshi, Horiuchi, Hisaya, Ogino, Kazuyoshi, Koide, Shoichiro

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The polysaccharides of mesona herb (Mesona procumbens Hemsl) responsible for bringing about the gelation of tapioca starch dilute solution von Tokue, C. (Tokyo Univ. of Agriculture (Japan)), Kawana, R, Mura, K, Horiuchi, H

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Studies on the Cereal Starches Part V von HORIUCHI, Hisaya, TANI, Tatsuo

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Dynamic Viscoelasticity of Shiratama Mochi Cake von HORIUCHI, Hisaya

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