Kazumasa Tsuboi

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

Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder

Dennis Marvin Santiago, Yuka Kawashima, Koki Matsushita et al. · Food Science and Technology Research · 2016 · 13 citations · Full text

Food Chemistry, Nutrition, Food Composition +11

Applicability of Dry Flours Produced from a Table Potato Variety (<i>Solanum tuberosum</i> L. cv. May Queen) in Bread Making

Daiki Murayama, Tomone Kimura, Kazumasa Tsuboi et al. · Food Science and Technology Research · 2015 · 12 citations · Full text

Engineering, Agricultural Economics, Plant Pathology +17