[3Ja01-09] 穀物

10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3Ja06] Effects of hydrophobic polysaccharide addition after hemicellulase enzymes treatment on the expansion properties of waxy-barley flour-blended breads

*Yasuo Nakatsuka¹ (1. Bakery Henriette)

Keywords:

waxy-barley flour-blended breads,hemicellulase enzymes treatment,hydrophobic polysaccharide,expansion properties,hydrophobic interactions