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Nakatsu S, Iida Y, Watanabe Y, Shibata K, Kohyama K, Sakamoto K. Texture analysis of dried potato with convective drying by masseter muscle electromyography. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Sayaka Nakatsu
- Hiroshima Prefectural Technology Research Institute Food Technology Research Center
| | - Yoshisuke Iida
- Hiroshima Prefectural Technology Research Institute Food Technology Research Center
| | - Yayoi Watanabe
- Hiroshima Prefectural Technology Research Institute Food Technology Research Center
| | - Kenya Shibata
- Hiroshima Prefectural Technology Research Institute Food Technology Research Center
| | - Kaoru Kohyama
- Institute of Food Research, National Agriculture and Food Research Organization
| | - Koji Sakamoto
- Department of Clinical Nutrition, Faculty of Health and Wellness Sciences, Hiroshima International University
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Sagara Y. J JPN SOC FOOD SCI 2009; 56:558-572. [DOI: 10.3136/nskkk.56.558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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