Research Article
The Improvement of Rheological Properties of Wheat Dough Using Porcine Globin Glycated with Sugar
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