Journal of Applied Glycoscience Supplement
2010 Annual Meeting of the Japanese Society of Applied Glycoscience and 18th Symposium on Amylases and Related Enzymes
Session ID : Ap2-21
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Host: The Japanese Society of Applied Glycoscience

Effects of amino acids on the thermal properties of wheat starch in wheat batter and dough.
*Tamako Nakamura, Aya Nakamura, Makoto Hattori, Tadashi Yoshida, Koji Takahashi
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© 2010 The Japanese Society of Applied Glycoscience
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