author-photo

Koichi Yoza

National Agriculture and Food Research Organization

8

Papers

29

Citations

Citation Trend

Filter By

Papers (5) Sort By

Journal Conference Others

Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions

2019 Food Science and Nutrition
Show All
- Source
- Cite
- Save
Citations (4)
Development of a Simple Method for Evaluation of Water Absorption Rate and Capacity of Rice Flour Samples

2015 Cereal Chemistry
Show All
- Source
- Cite
- Save
Citations (2)
Breads made from rice flours prepared by different milling methods

2010
Show All
- Source
- Cite
- Save
Citations (0)
Sorption of cellooligosaccharides to activated clay in sulfuric acid solution.

2009 Biomass & Bioenergy
Show All
- Source
- Cite
- Save
Citations (3)
Pretreatment of microcrystalline cellulose flakes with CaCl2 increases the surface area, and thus improves enzymatic saccharification.

2008 Carbohydrate Research
Show All
- Source
- Cite
- Save
Citations (19)