Changes of Gluten during Storage of Gluten-Lipid Mixture in Presence and Absence of MoistureNIIHARA, Ritsuko; NISHIDA, Yoshinobu; YONEZAWA, Daizo · Journal of the agricultural chemical society of Japan · 1973

Changes of Lipids and Proteins in Noodle and Its Physical Properties during Manufacture of “Tenobe-somen”NIIHARA, Ritsuko; NISHIDA, Yoshinobu; YONEZAWA, Daizo; SAKURAI, Yoshito · Journal of the agricultural chemical society of Japan · 1973

Study on the effect of oleic acid on the rheological properties of cooked spaghetti with different protein content.NIIHARA, Ritsuko; R.R., MATSUO; YONEZAWA, Daizo · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1988

Studies on the Contribution of Sugars to the Change of Proteins in the Manufacture of Tenobe-somenNIIHARA, Ritsuko; NISHIDA, Yoshinobu; TERATANI, Kuniko; YONEZAWA, Daizo · Journal of the agricultural chemical society of Japan · 1974

Effect of yaku on the rheological properties of pastes prepared from powdered somens - Role of free fatty acids liberated from lipids in the somens during yaku.NIIHARA, Ritsuko; MATSUMOTO, Sachio; YONEZAWA, Daizo · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1985

Studies on Betaine of "Kuko"NISIYAMA, RYUZO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1963

Polyphenolic Substances of Tea-SeedsMIZUNO, TAKASHI · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1964

Tasty Substances of Oyster SauceINA, KAZUO; IKENO, TADASHI; NAKABAYASHI, TOSHIO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1965

Utilization of 5'-Ribonucleotides in PicklesMIYOSHI, HIDEAKI; SHIODA, OSAMU · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1965

Application of Nisin in Food IndustryIWAIDA, MASAHIRO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1967

Utilization of 5'-Ribonucleotides for PicklesMIYOSHI, HIDEAKI · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1967

Beet Sugar as Biscuit IngredientOSHIMA, KATSUMI; YOKOO, YOSHIO; KOYAMA, YOSHITO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1968

Method of Shoyu BrewingUmeda, Isao · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1968