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Shigeru Endo

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Publication

Featured researches published by Shigeru Endo.

Journal of Food Science and Technology-mysore | 1988

Factors Affecting Gelatinization Properties of Wheat Starch

Shigeru Endo; Sonoko Karibe; Kenzo Okada; Seiichi Nagao

Archive | 1991

Preparation of water-soluble arabinoxylan

Shigeru Endo; Hiroyoshi Hara; Nobuyuki Kuratani; Hideo Noda; Kiwamu Shiiba; Hideaki Yamada; 伸行 倉谷; 博嘉 原; 英明 山田; 究 椎葉; 繁 遠藤; 秀夫 野田

Archive | 1982

Method for the production of bread

Kenji Tanaka; Shigeru Endo

Journal of Food Science and Technology-mysore | 1988

Comparative Studies on the Quality Characteristics for Prime Starch and Starch Tailings

Shigeru Endo; Sonoko Karibe; Kenzo Okada; Seiichi Nagao

Journal of the Science of Food and Agriculture | 1981

Scanning electron microscopy studies of wheat protein fractions from doughs mixed with oxidants at high temperature

Seiichi Nagao; Shigeru Endo; Kenji Tanaka

Journal of Food Science and Technology-mysore | 1991

Characterization of Wheat Starches by High-Performance Size-Exclusion Chromatography

Shigeru Endo; Kenzo Okada; Seiichi Nagao

Breeding Science | 1993

Comparison of Structure of the Kernel Cross-Section and Gliadin Components between Registered Japanese and Australian Wheat Cultivars

Shigeru Endo; Kenzo Okada; Hidefumi Seko

NIPPON SHOKUHIN KOGYO GAKKAISHI | 1984

Effect of Maturation on Microstructure and Rheological Properties of Chinese Noodles

Shigeru Endo; Hiroyoshi Hara; Takeo Sato; Seiichi Nagao

Archive | 1983

Agents for improving bread in quality and bread containing same

Kenji Tanaka; Shigeru Endo

Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 1988

Studies on the noodle making quality of Japanese domestic wheat flours. Part II. Comparative studies on the quality characteristics for prime starch and starch tailings.:Studies on the Noodle Making Quality of Japanese Domestic Wheat Flours Part II

Shigeru Endo; Sonoko Karibe; Kenzo Okada; Seiichi Nagao

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Hideo Noda

Kobe University

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