Furumoto Toshio | Department of Biochemistry and Food Science, Kagawa University
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概要
Department of Biochemistry and Food Science, Kagawa University | 論文
- Rheological Characteristics of Heat-Induced Custard Pudding Gels with High Antioxidative Activity
- Sequential Comparison of Peptides Containing Half-cystine Residues from Ovalbumins of Six Avian Species(Food & Nutrition Science)
- Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream
- Effect of Bovine Globin and Globin-sugar Complexes on Rheological Properties of Dough and Bread
- Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and Different D-Aldohexoses