Effects of the proteolytic enzyme from the edible Grifola frondosa on the texture of cooked rice and rice proteins

Grifola frondosa

Immune support

SpeciesMaitake, Hen of the Woods

JournalAbstracts of the Annual Meeting of the Japan Society of Cookery Science

Year2019

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Grifola frondosa in Abstracts of the Annual Meeting of the Japan Society of Cookery Science in 2019. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Kyoko Ohishi Riho Adachi Chie Yoneda Midori Kasai (2019). Effects of the proteolytic enzyme from the edible Grifola frondosa on the texture of cooked rice and rice proteins. Abstracts of the Annual Meeting of the Japan Society of Cookery Science https://doi.org/10.11402/ajscs.31.0_133

Open citation