Fig. 5From: Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed breadSDS-PAGE analysis on the cross-linkage of flour proteins. Lanes: (1) flour treated with 2.0 U/g of laccase; (2) flour treated with 0.5 U/g of laccase; (3) the reference; (4) laccase; (M) the molecular weight marker. Major changes are illustrated with arrows (A1–A5)Back to article page