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Results: 1-4 |
Results: 4

Authors: Matsuura, Y Matsubara, K Fuchigami, M
Citation: Y. Matsuura et al., Molecular composition of onion pectic acid, J FOOD SCI, 65(7), 2000, pp. 1160-1163

Authors: Teramoto, A Fuchigami, M
Citation: A. Teramoto et M. Fuchigami, Changes in temperature, texture, and structure of konnyaku (konjac glucomannan gel) during high-pressure-freezing, J FOOD SCI, 65(3), 2000, pp. 491-497

Authors: Sasaki, A Kishigami, Y Fuchigami, M
Citation: A. Sasaki et al., Firming of cooked sweet potatoes as affected by alum treatment, J FOOD SCI, 64(1), 1999, pp. 111-115

Authors: Fuchigami, M Teramoto, A Ogawa, N
Citation: M. Fuchigami et al., Structural and textural quality of Kinu-Tofu frozen-then-thawed at high-pressure, J FOOD SCI, 63(6), 1998, pp. 1054-1057
Risultati: 1-4 |