Effects of high-voltage electric field treatment on the water activity of bread

Bioscience, Biotechnology and Biochemistry

Volumn 60, Issue 9, 1996, Pages 1444-1449

  Esaki, Kimiko ^a   Ninomiya, Fumiko ^b   Hisaki, Kumiko ^c   Higasa, Takahiko ^c   Shibata, Katsumi ^b   Murata, Kousaku ^c   Aibara, Shigeo ^c  

^a KYOTO WOMEN'S UNIVERSITY   (Japan)

^b OSAKA INTERNATIONAL UNIVERSITY   (Japan)

^c KYOTO UNIVERSITY   (Japan)

Author keywords

Bread; Dough; Gluten; High voltage electric field; Water activity

Indexed keywords

RHIZOPUS; RHIZOPUS STOLONIFER;

EID: 0029754556     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.60.1444     Document Type: Article

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