Presentation Information
[S09-P-14]Allergen Reduction, Antioxidant Enhancement, and Quality Challenges in Bread Making with Young Persimmon Fruit Powder
*Yoko Tsurunaga1 (1. Shimane University (Japan))
Keywords:
tannin,young persimmon fruit powder,allergen reduction,ω5-gliadin,western blot analysis,DPPH assay,H-ORAC assay,bread quality evaluation,sustainable food processing
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