Y. Yoshino

Effect of Maitake ( <i>Grifola frondosa</i> ) Mushroom Powder on Bread Properties

Masaharu Seguchi, Naomi Morimoto, Makoto Abe et al. · Journal of Food Science · 2001 · 26 citations

Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking Properties

Masaharu Seguchi, Aya Tabara, I. Fukawa et al. · Journal of Food Science · 2007 · 22 citations

Cellulose Granules, Wheat Flour, Granular Medium +9

Presence and Amounts of Starch Granule Surface Proteins in Various Starches

Y. Yoshino, Miho Hayashi, Masaharu Seguchi · Cereal Chemistry · 2005 · 18 citations

Food Chemistry, Biochemistry, Natural Sciences +7

Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity

Masaharu Seguchi, Chiho Ishihara, Y. Yoshino et al. · Journal of Food Science · 1999 · 16 citations

Food Chemistry, Abstract Wheat Flour, In Vitro Fermentation +5

Microdetermination of Surface Proteins of Wheat Starch Granules by Dye Binding

Masaharu Seguchi, Y. Yoshino · Cereal Chemistry · 1999 · 10 citations

Protein Chemistry, Wheat Starch Granules, Biochemistry +9