Evaluation of the Morphological Features for Tight,Gathered,Flared,Circular,and Pleated Skirts Using Image Analysis: Similarity between Full Size and Half Size Kimiko SUGINO and Toshio MORI
Physical Properties and Palatability of Cookies with Different Compositions of Wheat Flour,Rice Flour,and Soy Protein lsolate Miki YOSHIMURA,Hiromi SAWAMURA and Ryoko SHIMADA
Impacts of Slow Juicer Residue Using Orange on Baking Quality of Gluten-Free Rice Flour Bread Tayori TAKECHI,Kumiko SAITO,Yasuka HARA,Mutsumi SHIWA,Takayo MANNARI,Yoshiro HATANAKA and Hitoshi TAKAMURA