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Bioscience, Biotechnology, and Biochemistry Volume 67, 2003 - Issue 9
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Original Articles

Proteases of Maitake (Grifola frondosa) Responsible for Breakdown of Wheat Flour Dough and Their Reaction with Gluten Proteins

Makoto ABEDepartment of Japanese Studies, Faculty of Intercultural Studies, Gakushuin Women's College3-20-1 Toyama, Shinjuku-ku, Tokyo 162-8650, Japan
&
Masaharu SEGUCHILaboratory of Food Technology, Faculty of Home Economics, Kobe Women's University2-1 Aoyama, Higashi-Suma, Suma-ku, Kobe 654-8585, Japan
Pages 2018-2021 | Received 07 Apr 2003, Accepted 15 May 2003, Published online: 22 May 2014

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