Analysis of the Relationship between Bread-Making Qualities and Dough Stress during the Proofing Process von Matsushita, Koki, Goshima, Daisuke, Iwata, Junki, Santiago, Dennis Marvin, Takata, Kanenori, Yamauchi, Hiroaki

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Improvement of Bread Dough Supplemented with Crust Gel and the Addition of Optimal Amounts of Bakery Enzymes von Goshima, Daisuke, Matsushita, Koki, Iwata, Junki, Nakamura, Tadashi, Takata, Kanenori, Yamauchi, Hiroaki

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Bread Making Improvement of Mashed Potato-supplemented Dough by Treating with Optimal Bakery Enzymes von Matsushita, Koki, Iwata, Junki, Goshima, Daisuke, Santiago, Dennis Marvin, Nakamura, Tadashi, Yamauchi, Hiroaki

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Improvement of Bread Dough Supplemented with Crust Gel and the Addition of Optimal Amounts of Bakery Enzymes von Daisuke GOSHIMA, Koki MATSUSHITA, Junki IWATA, Tadashi NAKAMURA, Kanenori TAKATA, Hiroaki YAMAUCHI

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Bread Making Improvement of Mashed Potato-supplemented Dough by Treating with Optimal Bakery Enzymes von Koki MATSUSHITA, Junki IWATA, Daisuke GOSHIMA, Dennis MARVIN SANTIAGO, Tadashi NAKAMURA, Hiroaki YAMAUCHI

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Bread-making Qualities of Low-salt Dough with Soy Sauce von Kaya, Chisato, Iwata, Junki, Ishiguro, Koji, Nakamura, Tadashi, Takata, Kanenori, Yamauchi, Hiroaki

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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 “Yum... von Inomata, Daisuke, Yamauchi, Hiroaki, Iwata, Junki, Takata, Kanenori, Yamada, Daiju, Otsuka, Masaru, Kuramitsu, Masatomo, Nakamura, Tadashi

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醤油添加減塩食パン生地の製パン特性評価 von 嘉屋, 知里, 岩田, 準基, 石黒, 浩二, 中村, 正, 高田, 兼則, 山内, 宏昭

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「ゆめちから」由来乳酸菌Leuconostoc citreum YMC08株を用いた発酵種添加生地の製パン性評価 von 猪股, 大祐, 山内, 宏昭, 岩田, 準基, 高田, 兼則, 山田, 大樹, 大塚, 大, 藏滿, 正朋, 中村, 正

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MULTILAYER WIRING BOARD AND MANUFACTURING METHOD OF THE SAME von USUDA SHINGO, IWATA JUNKI, ARAI SHOGEN

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LACTIC ACID BACTERIA, METHOD FOR PRODUCING BREAD, BREAD DOUGH, AND LACTIC ACID BACTERIA FOR IMPROVED BREAD FLAVOR AND TEXTURE von INOMATA DAISUKE, KURAMITSU MASATOMO, YAMAUCHI HIROAKI, OTSUKA MASARU, NAKAMURA TADASHI, HORI CHIKAFUMI, YAMADA DAIKI, INOUE TOSHIYASU, IWATA JUNKI

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LACTIC ACID BACTERIA, METHOD FOR PRODUCING BREAD, BREAD DOUGH AND BREAD von INOMATA DAISUKE, KURAMITSU MASATOMO, YAMAUCHI HIROAKI, OTSUKA MASARU, NAKAMURA TADASHI, HORI CHIKAFUMI, YAMADA DAIKI, INOUE TOSHIYASU, IWATA JUNKI

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FUEL INJECTION APPARATUS von JUNKI IWATA, JUNZO UOZUMI

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FUEL INJECTION SYSTEM von JUNKI IWATA, JUNZO UOZUMI

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Engineering Information Control at Aisan Industry Co., Ltd von Iwata, Junki, Mizuta, Masao

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CARBURETOR von JUNKI IWATA, TOSHIKAZU SUZUKI, JUNZO UOZUMI, KANEO KUNO, KAZUO KIKUCHI

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ENGINE FUEL SUPPLY HAVING SEPARATE AIR AND FUEL MIXING BORES von JUNKI IWATA, TOSHIKAZU SUZUKI, JUNZO UOZUMI, KANEO KUNO, KAZUO KIKUCHI

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Face Image Generation of Anime Characters Using an Advanced First Order Motion Model with Facial Landmarks von OSHIBA, Junki, IWATA, Motoi, KISE, Koichi

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Structural basis for hepatitis B virus restriction by a viral receptor homologue von Shionoya, Kaho, Park, Jae-Hyun, Ekimoto, Toru, Takeuchi, Junko S., Mifune, Junki, Morita, Takeshi, Ishimoto, Naito, Umezawa, Haruka, Yamamoto, Kenichiro, Kobayashi, Chisa, Kusunoki, Atsuto, Nomura, Norimichi, Iwata, So, Muramatsu, Masamichi, Tame, Jeremy R. H., Ikeguchi, Mitsunori, Park, Sam-Yong, Watashi, Koichi

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Measurement of conformability and adhesion energy of polymeric ultrathin film to skin model von Sugano, Junki, Fujie, Toshinori, Iwata, Hiroyasu, Iwase, Eiji

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