Koki Matsushita

The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

Koki Matsushita, Dennis Marvin Santiago, Tatsuya Noda et al. · Food Science and Technology Research · 2017 · 38 citations · Full text

Food Chemistry, Biomanufacturing, Engineering +15

Effect of Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality

Dennis Marvin Santiago, Koki Matsushita, Tatsuya Noda et al. · Food Science and Technology Research · 2015 · 27 citations · Full text

Purple Sweet Potato, Food Analysis, Food Biophysics +16

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Dennis Marvin Santiago, Koki Matsushita, Kazumasa Tsuboi et al. · Food Science and Technology Research · 2015 · 25 citations · Full text

Pspp Supplementation, Nutrition, Engineering +16

Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique

Koki Matsushita, Ayaka Terayama, Daisuke Goshima et al. · Journal of Food Science and Technology · 2019 · 17 citations · Full text

Engineering, Whole Wheat Bread, Optimization Technique +9

Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities

Koki Matsushita, Ayano Tamura, Daisuke Goshima et al. · Journal of Food Science and Technology · 2019 · 14 citations · Full text

Engineering, Additional Bakery Enzymes, High Pressure Treatment +7