Mayumi HIRANO is an author at Megmilk Snow Brand (Japan) specializing in food processing, food technology, and biotechnology.
Top concepts
HealthBiotechnologyFood ChemistryFood ProcessingFood TechnologyRheologyEngineeringFood SafetyMicrobiologyFood Fermentation
Publications per year
1998–1998
2
2
Lactoperoxidase Effects on Rheological Properties of Yogurt
Ryogo Hirano, Mayumi HIRANO, Minoru Oooka et al. · Journal of Food Science · 1998 · 22 citations
Effects of lactoperoxidase on gelation properties of yogurt
Ryogo Hirano, Mayumi HIRANO, Minoru Oooka et al. · Food Research International · 1998 · 12 citations
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