Improvement of Surface Functionalities, Including Allergenicity Attenuation, of Whole Buckwheat Protein Fraction by Maillard-Type Glycation with Dextran |
Tazawa, Shigeru
(Interdisciplinary Graduate School of Science and Technology, Shinshu University)
Katayama, Shigeru (Interdisciplinary Graduate School of Science and Technology, Shinshu University) Hirabayashi, Masahiro (Department of Agriculture, Shinshu University) Yamaguchi, Daiki (Department of Agriculture, Shinshu University) Nakamura, Soichiro (Interdisciplinary Graduate School of Science and Technology, Shinshu University) |
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