1.Effect of Calcium Maltobionate on the Glass Transition Temperature of Model and Hand-made Hard Candies

作　　者：Kiyoshi Kawai ;Iyo Uneyama ;Savitree Ratanasumawong 等

出　　处：Journal of Applied Glycoscience. 2019 ;66(3):89-96.doi:10.5458/jag.jag.JAG-2019_0005

出版社：The Japanese Society of Applied Glycoscience

文章 ID：241274207

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2.Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca (Lepidium meyenii Walpers) Powders

作　　者：Alex Eduardo Alvino Granados ;Kiyoshi Kawai

出　　处：Journal of Applied Glycoscience. 2020 ;67(4):111-117.doi:10.5458/jag.jag.JAG-2020_0008

出版社：The Japanese Society of Applied Glycoscience

文章 ID：260050803

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3.Effects of Trehalose Content and Water Activity on the Fracture Properties of Deep-fried Wheat Flour Particles and Freeze-dried Porous Waxy Corn Starch Solids

作　　者：Trinh Ngoc Dang Le ;Akane Matsumoto ;Kiyoshi Kawai

出　　处：Journal of Applied Glycoscience. 2021 ;68(4):69-76.doi:10.5458/jag.jag.JAG-2021_0007

出版社：The Japanese Society of Applied Glycoscience

文章 ID：1039589472

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4.Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust

作　　者：Akane Matsumoto ;Kanae Nakai ;Kiyoshi Kawai

出　　处：Journal of Applied Glycoscience. 2022 ;69(1):1-7.doi:10.5458/jag.jag.JAG-2021_0014

出版社：The Japanese Society of Applied Glycoscience

文章 ID：1039589474

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