Matsumoto Akane, Nakai Kanae, Kawai Kiyoshi. Effects of water and gelatinized starch on the viscoelasticity of pizza dough and the texture of pizza crust. Journal of Applied Glycoscience. 2022. advpub
ISHIBASHI Chinami, MATSUMOTO Akane, TOMATSU Mikiko, SUZUKI Maki, SUGIYAMA Sumi. Effect of Salt Reduction on Rupture, Sensory and Rheological Properties of Beef Patties. Journal of Cookery Science of Japan. 2022. 55. 1. 11-18
Effects of water and pre-gelatinized starch on the rheological properties of pizza dough and the texture properties of pizza crust
(4th Food Structure and Functionality Symposium 2021)
Effects of storage and reheating on the volume, moisture content and texture of cooked vegetables
(Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2021)