Statistics
Publications
2
Citations
65
H-Index
2
Active since
2004
Affiliations
Toyo Institute of Food Technology(Current)
Yasuyuki MIZOKAMI is an author at Toyo Institute of Food Technology specializing in cereal science, agriculture, and grain coarsening.
Publications per year
2004–2005
2
2
The Effect of Gelatinized Starch on Baking Bread
Shigehiro Naito, Shinji FUKAMI, Yasuyuki MIZOKAMI et al. · Food Science and Technology Research · 2005 · 32 citations · Full text
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