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  1. 1
    Antioxidant effects of maillard reaction products obtained from ovalbumin and different D-aldohexoses

    Antioxidant effects of maillard reaction products obtained from ovalbumin and different D-aldohexoses von Sun, Y.(Kagawa Univ., Takamatsu (Japan).), Hayakawa, S, Chuamanochan, M, Fujimoto, M, Innun, A, Izumori, K


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  2. 2
    Effect of Bovine Globin and Globin-sugar Complexes on Rheological Properties of Dough and Bread

    Effect of Bovine Globin and Globin-sugar Complexes on Rheological Properties of Dough and Bread von INNUN, Aree, HAYAKAWA, Shigeru, OGAWA, Masahiro, SUN, Yuanxia


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  3. 3
    The Improvement of Rheological Properties of Wheat Dough Using Porcine Globin Glycated with Sugar

    The Improvement of Rheological Properties of Wheat Dough Using Porcine Globin Glycated with Sugar von Innun, Aree, ., Shigeru Hayakawa, ., Masahiro Ogawa, ., Yuanxia Sun


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