Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Mashimi Yanagimachi"'
Autor:
Suguru Sakuraba, Haruka Tohara, Mashimi Yanagimachi, Mika Yamoto, Shuzo Fujita, Ryuichi Sanpei, Takako Kumagai
Publikováno v:
Journal of Cereal Science. 55:361-365
Waxy wheat ( Triticum aestivum L.), a type of wheat that was first developed in Japan, produces grain amylopectin. I carried out three researches. Firstly, using Japanese adults, we carried out sensory evaluation of three types of mochi (a dumpling-l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2557ecf3ed62e8afeec5c89d3a1fbaba
https://doi.org/10.1016/j.jcs.2012.01.008
https://doi.org/10.1016/j.jcs.2012.01.008
Autor:
Satoko Wada, Mashimi Yanagimachi, Koichiro Ueda, Motoharu Inoue, Enri Nakayama, Mitsuyasu Sato, Kimiko Abe, Shuzo Fujita, Ryuichi Sanpei, Haruka Tohara
Publikováno v:
Bioscience, biotechnology, and biochemistry. 78(3)
Mochi is highly cohesive and adhesive, and easy to choke on. Many of the fatal suffocation accidents with mochi occur in the elderly aged 65 years or older. These circumstances prompted us to investigate a special property of waxy wheat which is simi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::427acab32f913152579e9600f6ea67b6
https://pubmed.ncbi.nlm.nih.gov/25036837
https://pubmed.ncbi.nlm.nih.gov/25036837
Autor:
Sanpei, Ryuichi, Haruka Tohara, Shuzo Fujita, Mashimi Yanagimachi, Kimiko Abe, Enri Nakayama, Motoharu Inoue, Mitsuyasu Sato, Satoko Wada, Koichiro Ueda
Publikováno v:
Bioscience, Biotechnology & Biochemistry; Mar2014, Vol. 78 Issue 3, p472-477, 6p