The Effects of Proteins and Phosholipids on the Mobility of Wheat Doughs(Food & Nutrition)

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概要

• 論文の詳細を見る
• 社団法人日本農芸化学会の論文
• 1989-11-23

著者

• Aibara Shigeo

  The Research Institute For Food Science Kyoto University

• Morita Yuhei

  The Research Institute For Food Science Kyoto University

• INAKUMA Takahiro

  The Research Institute for Food Science, Kyoto University

• Inakuma Takahiro

  The Research Institute For Food Science Kyoto University:(present Office)research Institute Kagome C

関連論文

• The Effects of Proteins and Phosholipids on the Mobility of Wheat Doughs(Food & Nutrition)
• Process of Denaturation of Arachin by Heat Treatment
• Changes in Ultrastructure and Subunit Composition of Protein Body in Rice Endosperm during Germination
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• Purification and general properties of spinach leaf nitrite reductase
• The Role of SH and S-S Group in Bacillus cereus β-Amylase
• The Isolation of Multiple Forms and Product Specificity of Rice Lipoxygenase
• Distribution and Properties of Soybean β-Amylase Isozymes
• Crystal structure analysis of .OMEGA.-amino acid:pyruvate aminotransferase with a newly developed Weissenberg camera and an imaging plate using synchrotron radiation.

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