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GrainGenes Author Report: Maeda T

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Author

Maeda T

Paper

Maeda T et al. (2003) Effects of mutant thermostable alpha-amylases on rheological properties of wheat dough and bread Cereal Chemistry 80:722-727. Morita N et al. (2002) Dough and baking properties of high-amylose and waxy wheat flours Cereal Chemistry 79:491-495. Morita N et al. (2002) Effect of substitution of waxy-wheat flour for common flour on dough and baking properties. Food Science and Technology Research 8:119-124.

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