Compositional Changes and Baking Performance of Rye Dough as Affected by Microbial Transglutaminase and Xylanase
Grossmann, Isabel, Doering, Clemens, Jekle, Mario, Becker, Thomas, Koehler, PeterLanguage:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/acs.jafc.6b01545
Date:
June, 2016
File:
PDF, 484 KB
english, 2016