Works matching IS 1341027X AND DT 2024 AND VI 71 AND IP 8
Results: 6
Fermentative characteristics of Lachancea fermentati KPC1: a yeast with high fermentation capacity and lactic acid production.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 8, p. 297, doi. 10.3136/nskkk.NSKKK-D-24-00007
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Index (physical properties) of texture perception of thickened liquids with different thickening agents: Sensory analysis and instrumental measurements.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 8, p. 307, doi. 10.3136/nskkk.NSKKK-D-24-00001
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Establishing production guidelines for rice flour that can produce high-quality bread, cakes, and noodles.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 8, p. 285, doi. 10.3136/nskkk.NSKKK-D-24-00016
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- Article
Studies on functionally enhanced subtropical agricultural products and their processed foods.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 8, p. 269, doi. 10.3136/nskkk.nskkk-d-24-00015
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- Article
What is the flavor of udon noodles made from domestic flour? Focusing on wheat flour cultivated in Saitama prefecture.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 8, p. 323, doi. 10.3136/nskkk.NSKKK-D-24-00025
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- Article
Summary of "Small Research-Discussion" on Cereal Grains in Japan "The flavor of local flour in white salted noodle".
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 8, p. 319, doi. 10.3136/nskkk.NSKKK-D-24-00021
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- Article