Bacillolysin, papain, and subtilisin improve the quality of gluten-free rice bread

Journal of Cereal Science

Volumn 61, Issue , 2015, Pages 41-47

  Hatta, Eriko ^a   Matsumoto, Kenji ^a   Honda, Yuji ^a  

^a ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Glutelin; Gluten free; Protease; Rice bread

Indexed keywords

EID: 84922544283     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.10.004     Document Type: Article

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