Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Yomiko Yoshino"'
Publikováno v:
Cereal Chemistry Journal. 86:633-636
Fruits of Capsicum species such as paprika (Capsicum annuum cv.), Tomapi (Capsicum annuum subsup. annuum var pomiferum), pimento (Capsicum annuum var. angulosum), and cayenne (Capsicum annuum L.) were blended with wheat flour for breadmaking. Breadma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::587433de0cf36b470f0fcf8741aca4b3
https://doi.org/10.1094/cchem-86-6-0633
https://doi.org/10.1094/cchem-86-6-0633
Publikováno v:
京都府立大学学術報告. 人間環境学・農学 = The scientific reports of Kyoto Prefectural University. Human environment and agriculture. 57:7-11
大根の糖とミネラルの季節変動と乾燥操作による変化を明らかにすることを目的に実験を行った。大根の糖類の組成と含有量の季節変動は,気温の低下に伴い糖の含有量が増加することか
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::7f42b66df81c52a02b0559bd5e837267
http://id.nii.ac.jp/1122/00004272/
http://id.nii.ac.jp/1122/00004272/
Publikováno v:
Cereal Chemistry Journal. 82:739-742
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c6c1be95a58e08e1898219e8906421a
https://doi.org/10.1094/cc-82-0739
https://doi.org/10.1094/cc-82-0739
Autor:
Yomiko Yoshino, Masaharu Seguchi
Publikováno v:
Cereal Chemistry Journal. 76:410-412
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2af446b4b751645ac2bb0f6a87b31eb1
https://doi.org/10.1094/cchem.1999.76.3.410
https://doi.org/10.1094/cchem.1999.76.3.410
Autor:
Masaharu Seguchi, I. Fukawa, H. Ono, C. Kusunose, Yomiko Yoshino, C. Yamane, C. Kumashiro, A. Tabara
Publikováno v:
Journal of food science. 72(2)
Breadmaking was performed with cellulose-blended wheat flour. Cellulose granules (7 types) of various sizes (diameter) were prepared by kneading. With increase of the blend percent of the cellulose samples from 10% to 20%, breadmaking properties such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::089756ea98f9ff87bd191d3dc74ba4c3
https://pubmed.ncbi.nlm.nih.gov/17995837
https://pubmed.ncbi.nlm.nih.gov/17995837
Publikováno v:
International Journal of Food Engineering. 3
Three groups of bread flavor such as bread flavor I (alcohol odor), bread flavor II (bread odor), and bread flavor III (baked odor) are successively generated from dough in the breadmaking process. We could observe these flavors and intensities by se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2577bf150074b43a6b985942aea75635
https://doi.org/10.2202/1556-3758.1202
https://doi.org/10.2202/1556-3758.1202