Rchr
J-GLOBAL ID：200901075184119070
Update date: Jul. 14, 2022
Hagura Yoshio
ハグラ ヨシオ | Hagura Yoshio
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Affiliation and department：
Hiroshima University
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Papers (4)：
Kanichi Suzuki, Yoshio Hagura. Experimental comparison of static rheological properties of non-newtonian food fluids with dynamic viscoelasticity. Nihon Reoroji Gakkaishi. 2018. 46. 1. 1-12
Tomoka Kurotobi, Takayoshi Hoshino, Yoshio Hagura, Yukari Kazami, Fumiyo Hayakaw. Time-Intensity Flavor Profile of Commercial Strawberry Jams Available in the Japanese Market. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2017. 64. 11. 549-558
Hisashi Sugiyama, Kiyoshi Kawai, Yoshio Hagura. OPTIMIZATION OF THE DRYING TEMPERATURE OF NOODLE SHEETS TO REDUCE ENERGY COSTS AND AVOID FOAMING DAMAGE. JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2014. 38. 4. 1743-1748
Takayoshi Hoshino, Kiyoshi Kawai, Yoshio Hagura. Proposal of of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2013. 60. 2. 100-109
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