Effect of maitake (Grifola frondosa) mushroom powder on bread properties

Journal of Food Science

Volumn 66, Issue 2, 2001, Pages 261-264

  Seguchi, M ^a   Morimoto, N ^b   Abe, M ^c   Yoshino, Y ^d  

^a KOBE WOMEN'S UNIVERSITY   (Japan)

^b Kobe Women's Junior College   (Japan)

^c GAKUSHUIN WOMEN'S COLLEGE   (Japan)

^d KYOTO WOMEN'S UNIVERSITY   (Japan)

Author keywords

Bread height; Maitake; Protease; Specific volume

Indexed keywords

BREAD; CHEMICAL AND PHYSICAL PROPERTIES; DOUGH; EDETIC ACID; FOOD PROCESSING; HIGH MOLECULAR WEIGHT PROTEIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MAITAKE; MUSHROOM; POWDER; PROTEIN DETERMINATION; SDS POLYACRYLAMIDE GEL ELECTROPHORESIS;

BASIDIOMYCOTA; GRIFOLA FRONDOSA;

EID: 0035009339     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb11328.x     Document Type: Article

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