Art
J-GLOBAL ID：201402269932069726   Reference number：14A0290980

製パン製菓向け改良剤 PDI・Ero1ジスルフィド結合形成系を用いた製パン性改善の試み

Author (1)：
NOGUCHI TOMOHIRO

About NOGUCHI TOMOHIRO

(東京農大 応用生物科学 食品加工技セ)

About 東京農大 応用生物科学 食品加工技セ


Material：
食品工業  (Food Industry)

About 食品工業


Volume： 57  Issue： 6  Page： 34-41  Publication year： Feb. 28, 2014 
JST Material Number： G0204A  ISSN： 0559-8990  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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breadmaking

About breadmaking

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*oxidoreductase

About oxidoreductase

,...
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JST classification (3)：
JST classification
Category name(code) classified by JST.
Flour products 
(FJ04030P)

About Flour products

,  Food chemistry,nutritional value 
(FJ01020J)

About Food chemistry,nutritional value

,  Applications of enzymes 
(EB09100B)

About Applications of enzymes

Terms in the title (7)：
Terms in the title
Keywords automatically extracted from the title.
製パン

About 製パン

, 
製菓

About 製菓

, 
改良剤

About 改良剤

, 
Ero1

About Ero1

, 
ジスルフィド結合

About ジスルフィド結合

, 
製パン性

About 製パン性

, 
試み

About 試み


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