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Food Biotechnology Volume 20, 2006 - Issue 3
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Original Articles

Preparation of Anti-Sticking Substance for Cooked Noodles by Fungal Hydrolysis of Potato Pulp

Yasuhiro Hasa The United Graduate School of Agricultural Sciences, Iwate University, Morioka, Iwate, Japan
,
Hiroyuki Tazaki Department of Veterinary, Nippon Veterinary and Animal Science University, Musashino, Tokyo, Japan
,
Masao Ohnishi Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan
&
Yuji Oda Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan; Department of Upland Agriculture, National Agricultural Research Center for the Hokkaido Region, Memuro, Kasai, Hokkaido, JapanCorrespondence[email protected]
Pages 263-274 | Published online: 05 Dec 2006

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