Masahiro OGAWA
Professor
Kagawa Daigaku
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Masahiro Ogawa is a Professor at Kagawa Daigaku in Japan. His research focuses on the enhancement of food properties through the application of natural extracts and rare sugars, as demonstrated in his recent work on fish gelatin, starch gels, and bread quality. He has published articles exploring the functional benefits of olive leaf extracts and D-allulose in various food systems.
Articles (13)
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Toya Ishii
Assistant Professor
Kagawa University
JAPAN
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