Litcius/Paper detail

Alpha-glutelin degradation and its hydrolysate by protease enhance the specific volume of gluten-free rice starch bread

Yuji Honda, Nanami Inoue, Moeka Kurita, Tomoya Okunishi

2021Journal of Cereal Science29 citationsDOI

Topics & Concepts

HydrolysateGlutelinFood scienceStarchProteasesGlutenChemistryProteaseRice proteinProlaminGluten freeBiochemistryHydrolysisEnzymeStorage proteinGeneFood composition and propertiesProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides
Alpha-glutelin degradation and its hydrolysate by protease enhance the specific volume of gluten-free rice starch bread | Litcius