Dennis Marvin Santiago

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

The Staling and Texture of Bread Made Using the Yudane Dough Method

Hiroaki Yamauchi, Daijyu Yamada, Daiki Murayama et al. · Food Science and Technology Research · 2014 · 36 citations · Full text

Food Chemistry, Yudane Bread, In Vitro Fermentation +6

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

Variovorax sp. Has an Optimum Cell Density to Fully Function as a Plant Growth Promoter

Oyungerel Natsagdorj, Hisayo Sakamoto, Dennis Marvin Santiago et al. · Microorganisms · 2019 · 20 citations · Full text