Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ayano TAMURA"'
Autor:
Takao Myoda, Dennis Marvin Santiago, Daisuke Goshima, Kanenori Takata, Koki Matsushita, Ayano Tamura, Hiroaki Yamauchi
Publikováno v:
J Food Sci Technol
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Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation o
Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70e874bd1780acb61fec727374d4a321
https://obihiro.repo.nii.ac.jp/records/4650
https://obihiro.repo.nii.ac.jp/records/4650
Publikováno v:
Journal of Japan Society of Civil Engineers, Ser. B1 (Hydraulic Engineering). 76:98-106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fb3f0704f4a2948b5956a65f811286f
https://doi.org/10.2208/jscejhe.76.1_98
https://doi.org/10.2208/jscejhe.76.1_98
Publikováno v:
Food Preservation Science. 44:51-62
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87587650bf57564e5edaa66f5e00aace
https://doi.org/10.5891/jafps.44.51
https://doi.org/10.5891/jafps.44.51
Publikováno v:
Transactions of the Japanese Society for Artificial Intelligence. 30:417-428
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fb1da248706237baeabee72240f5aff
https://doi.org/10.1527/tjsai.30.417
https://doi.org/10.1527/tjsai.30.417
Publikováno v:
IUI Companion
We propose a system called Haptic Pad for Impressive Text Communication for creating text messages with haptic stimuli using the SPIDAR-tablet haptic interface. This system helps users indicate emotion in text messages and actions of characters in st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e80a2cef6b367f213a49d1221a89b335
https://doi.org/10.1145/2451176.2451220
https://doi.org/10.1145/2451176.2451220