Food Preservation Science
Online ISSN : 2186-1277
Print ISSN : 1344-1213
ISSN-L : 1344-1213
Studies on the Action of the Enzyme Protein Cross-linking on the Formation of Wheat-flour Dough and Bread Making
Tomohiro NOGUCHI
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Keywords: wheat, PDI, Ero1, SS bond, Bread
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2013 Volume 39 Issue 1 Pages 31-36

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© 2013 Japan Association of Food Preservation Scientists
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