Food Preservation Science
Online ISSN : 2186-1277
Print ISSN : 1344-1213
ISSN-L : 1344-1213
Clarification of the Baking Quality Improved Mechanism of Milk Protein based on the Intermolecular Interaction
Daiki OKA
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Keywords: β-lactoglobulin, κ-casein, ω-gliadin, gluten, hydrophobic interaction
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2017 Volume 43 Issue 1 Pages 29-33

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© 2017 Japan Association of Food Preservation Scientists
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