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Bioscience, Biotechnology, and Biochemistry Volume 75, 2011 - Issue 9
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Original Articles

Production of Starch with Antioxidative Activity by Baking Starch with Organic Acids

Shoji MIWADepartment of Natural Resources and Food Processing, Ishikawa Agricultural Research Center
,
Megumi NAKAMURADepartment of Natural Resources and Food Processing, Ishikawa Agricultural Research Center
,
Michiko OKUNOIwata Chemical Co., Ltd.
,
Hisako MIYAZAKIIwata Chemical Co., Ltd.
,
Jun WATANABEFunctional Food Factor Laboratory, Food Function Division, National Food Research Institute, National Agriculture and Food Research Organization
,
Yuko ISHIKAWA-TAKANOFunctional Food Factor Laboratory, Food Function Division, National Food Research Institute, National Agriculture and Food Research Organization
,
Makoto MIURALaboratory of Food and Health Science, Department of Agro-Bioscience, Faculty of Agriculture, Iwate University
,
Nao TAKASELaboratory of Food and Health Science, Department of Agro-Bioscience, Faculty of Agriculture, Iwate University
,
Sachio HAYAKAWAJapan Confectionery and Innovative Food Ingredients Research Center
&
Shoichi KOBAYASHIJapan Confectionery and Innovative Food Ingredients Research Center
 show all
Pages 1649-1653 | Received 14 Feb 2011, Accepted 03 Jun 2011, Published online: 22 May 2014

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