Effects of heat treatment on oil-binding ability of rice flour von Tabara, Aya, Nakagawa, Mariko, Ushijima, Yuki, Matsunaga, Kotaro, Seguchi, Masaharu

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Measurement of Water Absorption in Wheat Flour by Mixograph Test von Okuda, Reiko, Tabara, Aya, Okusu, Hideki, Seguchi, Masaharu

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Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal von TABARA, Aya, YAMANE, Chihiro, SEGUCHI, Masaharu

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Adsorption Mechanism for Xanthene Dyes to Cellulose Granules von TABARA, Aya, YAMANE, Chihiro, SEGUCHI, Masaharu

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Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough von Morimoto, Naomi, Tabara, Aya, Seguchi, Masaharu

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Adsorption of xanthene food additive dyes to cellulose granules von Tabara, Aya, Yamane, Chihiro, Abe, Makoto, Seguchi, Masaharu

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Improvement of Bread Making Properties by the Addition of Alginates von Tabara, Aya, Miyajima, Chihiro, Moki, Natsuki, Kasahara, Fumiyoshi, Seguchi, Masaharu

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Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester von Ushijima, Yuki, Nakagawa, Mariko, Tabara, Aya, Matsunaga, Kotaro, Seguchi, Masaharu

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Determination of hydrophobicity of dry-heated wheat starch granules using sucrose fatty acid esters (SFAE) von Tabara, Aya, Oneda, Hiroshi, Murayama, Ryuji, Matsui, Yuko, Hirano, Akira, Seguchi, Masaharu

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Investigation of Dry-Heated Hard and Soft Wheat Flour von Ozawa, Miki, Kato, Yukie, Seguchi, Masaharu

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Effect of hydrophobized starch granules on cereal foods - Importance of wheat starch granule surface protein von Seguchi, Masaharu

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Development of Gluten-Free Bread Baked with Banana (Musa spp.) Flour von Seguchi, Masaharu, Tabara, Aya, Iseki, Kyoko, Takeuchi, Miki, Nakamura, Chieko

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Comparison between Cellulose Blend Films Prepared from Aqueous Sodium Hydroxide Solution and Edible Films of Biopolymers with Possible Application for New Food Materials von MIYAMOTO, Hitomi, YAMANE, Chihiro, SEGUCHI, Masaharu, OKAJIMA, Kunihiko

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Development of Gluten-Free Bread baked with Yam Flour von SEGUCHI, Masaharu, OZAWA, Miki, NAKAMURA, Chieko, TABARA, Aya

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Increased volume of Kasutera cake (Japanese sponge cake) by dry heating of wheat flour von Nakamura, Chieko, Koshikawa, Yoshiki, Seguchi, Masaharu

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Effects of Hydrophobicity of Starch Granule Surface on Wheat Products: Importance of Wheat Starch Granule Surface Protein: 小麦デンプン粒表面タンパク質の重要性 von SEGUCHI, Masaharu

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Structure and properties of cellulose-starch blend films regenerated from aqueous sodium hydroxide solution von Miyamoto, Hitomi, Yamane, Chihiro, Seguchi, Masaharu, Okajima, Kunihiko

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Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester von Yuki USHIJIMA, Mariko NAKAGAWA, Aya TABARA, Kotaro MATSUNAGA, Masaharu SEGUCHI

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Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough von Naomi MORIMOTO, Aya TABARA, Masaharu SEGUCHI

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Presence and amounts of starch granule surface proteins in various starches von Yoshino, Y, Hayashi, M, Seguchi, M

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