Improved Cooked Flavor of old Rice Grains by Treating with Protease
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概要
- 論文の詳細を見る
When old rice grains were treated with actinase, the resultinghydrolysate contained a peptide fraction with high surface hydrophobicity. This fraction adsorbed the old rice flavor, and the flavor was decreased by washing the actinase-treated grains withwater.
- 社団法人日本農芸化学会の論文
- 1994-03-23
著者
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WATANABE Michiko
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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Arai Eiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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Watanabe Michiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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