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2 research outputs found

Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread.

Author: Eliasson A.C. and Ljunger, G.
GOTANI SHOICHI
KLUCINEC J D
Larsson K.
LIN P-Y
Mita T.
MORITA N
Sharp C.Q. and Kitchens, K.J.
SISWOYO T A
Tanaka K. and Bushusk, W.
Totani Y. and Hara, S.
Publication venue: 'Japanese Society for Food Science and Technology'
Publication date: 01/01/2000
Field of study

Effect of Lipase Combined with .ALPHA.-Amylase of Retrogradation of Bread.

Author: AKUZAWA S
Eliasson A.C. and Ljunger, G.
GOTANI SHOICHI
Hebeda R.E., Bowles, L.K. and Teague, W.M.
Lowry O.H., Rosenbrough, N.J., Farr, A.L. and Randall, R.J.
Morita N., Nakamura, M., Hamauzu, Z. and Toyosawa, I.
Sharp C.Q and Kitchens, K.J
Tanaka K. and Bushusk, W.
Zhang L., Yamaguchi, Y., Morita, N. and Takagi, M.
Publication venue: 'Japanese Society for Food Science and Technology'
Publication date: 01/01/1999
Field of study

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