Aree Innun
Department of Biochemistry and Food Science, Kagawa University, Ikenobe, Miki, Kagawa 761-0795, Japan
Shigeru Hayakawa
Department of Biochemistry and Food Science, Kagawa University, Ikenobe, Miki, Kagawa 761-0795, Japan
Masahiro Ogawa
Department of Biochemistry and Food Science, Kagawa University, Ikenobe, Miki, Kagawa 761-0795, Japan
Yuanxia Sun
Department of Biochemistry and Food Science, Kagawa University, Ikenobe, Miki, Kagawa 761-0795, Japan
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How to cite this article
Aree Innun, Shigeru Hayakawa, Masahiro Ogawa and Yuanxia Sun, 2007. The Improvement of Rheological Properties of Wheat Dough Using Porcine Globin Glycated with Sugar. Journal of Biological Sciences, 7: 247-254.
DOI: 10.3923/jbs.2007.247.254
URL: https://scialert.net/abstract/?doi=jbs.2007.247.254
DOI: 10.3923/jbs.2007.247.254
URL: https://scialert.net/abstract/?doi=jbs.2007.247.254