Elution Behavior Analysis of Starch Degrading Enzymes During Rice Cooking with Specific Antibodies

• TSUYUKUBO Mika

  Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University

• OOKURA Tetsuya

  Food Function Division, National Food Research Institute, National Agriculture and Food Research Organization

• TSUKUI Shinya

  Food Function Division, National Food Research Institute, National Agriculture and Food Research Organization

• MITSUI Toshiaki

  Department of Applied Biological Chemistry, Faculty of Agriculture and Graduate School of Science and Technology, Niigata University

• KASAI MIDORI

  Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University

収録刊行物

• Food science and technology research

  Food science and technology research 18 (5), 659-666, 2012-09-01

キーワード

• rice
• starch degrading enzymes
• immunoblot
• rice cooking
• elution

詳細情報

• CRID: 1570572701191196928
• NII論文ID: 10031054494
• NII書誌ID: AA11320122
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
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