Research field (1)：
Home economics, lifestyle science
Research keywords (3)：
調理科学
, 食品科学
, Food Science
Research theme for competitive and other funds (2)：
2015 - 2017 身近な機能性食材の有効利用による付加価値を高めたパンの開発
1995 - deterioration of food
Papers (19)：
Kumiko Saito, Maya Okouchi, Mana Yamaguchi, Tayori Takechi, Yoshiro Hatanaka, Koji Kitsuda, Takayo Mannari, Hitoshi Takamura. Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processing. Journal of Food Science. 2022. 87. 11. 4820-4830
Kumiko Saito, Maya Okouchi, Mana Yamaguchi, Tayori Takechi, Yoshiro Hatanaka, Koji Kitsuda, Takayo Mannari, Hitoshi Takamura. Effects of the addition of high-temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten-free rice flour bread. Journal of Food Processing and Preservation. 2022
Kumiko Saito, Maya Okouchi, Mana Yamaguchi, Tayori Takechi, Yoshiro Hatanaka, Koji Kitsuda, Takayo Mannari, Hitoshi Takamura. Effect of the addition of high-temperature water on the properties of batter and bread made from gluten-free rice flour. Journal of Food Science. 2022. 87. 2. 576-584
Tayori TAKECHI, Kumiko SAITO, Yasuka HARA, Mutsumi SHIWA, Takayo MANNARI, Yoshiro HATANAKA, Hitoshi TAKAMURA. Impacts of Slow Juicer Residue Using Orange on Baking Quality of Gluten-Free Rice Flour Bread. Journal of home economics of Japan. 2021. 72. 11. 709-718
