Modification of wheat flour with bromelain and baking hypoallergenic bread with added ingredients

Bioscience, Biotechnology and Biochemistry

Volumn 60, Issue 8, 1996, Pages 1269-1272

  Tanabe, Soichi ^a   Arai, Soichi ^b   Watanabe, Michiko ^a  

^a TOKYO GAKUGEI UNIVERSITY   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

Allergy; Bromelain; Hypoallergenic bread; Hypoallergenic flour; Wheat

Indexed keywords

BROMELAIN; EPITOPE; PEPTIDE; PROLINE;

AMINO ACID SEQUENCE; ARTICLE; BREAD; CHEMISTRY; FLOUR; FOOD ALLERGY; HYDROLYSIS; MOLECULAR GENETICS; WHEAT;

AMINO ACID SEQUENCE; BREAD; BROMELAINS; EPITOPES; FLOUR; FOOD HYPERSENSITIVITY; HYDROLYSIS; MOLECULAR SEQUENCE DATA; PEPTIDES; PROLINE; TRITICUM;

TRITICUM AESTIVUM;

EID: 0030221551     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.60.1269     Document Type: Article

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