Kiguchi Tadahiko | Hokkaido Green-Bio Institute
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概要
Hokkaido Green-Bio Institute | 論文
- Change of Proteins in Instant Chinese Noodle by the Fermentation of Lactobacillus plantarum NRIC 0380 Affects the Noodle Quality
- An LMW-s Glutenin Gene of a Hard Red Winter Wheat is Similar to an LMW-s Gene of a Canadian Western Extra-strong Wheat
- Relationship between the Dough Quality and Content of Specific Glutenin Proteins in Wheat Mill Streams, and Its Application to Making Flour Suitable for Instant Chinese Noodles
- cDNA CLONING OF A WHEAT CATALASE
- EXPRESSION OF WHEAT CATALASE cDNA IN TRANSGENIC RICE