1Study on yeasts and lactic acid bacterias in Panettone mother dough, 2Study on Tempeh, that is non-salty fermented soybean in Indonesia, 3Study on the gene evolution of the glycolytic enzyme aldolase.
Tatsuo KAI, Youko UEMORI, Sayaka OGATA, Yoshie TANAKA, Rumiko AOKI. Study on Improving the Taste of Tempeh. Journal of the Japanese Society of Food Engineering. 2021. 40. 4. 113-123
Rumiko AOKI, Tatsuo KAI, Shinichi TAKENOYAMA, Yuya ASAMI. Study on the Washing Method of Refrigerator Handles in Mass Food-serviced Institutions. The Japanese Society of Prepared Foods and Technology. 2021. 26. 3. 89-99