Use of transglutaminase for improvement of quality of...

Czech Journal of Food Sciences 2011 / 11 Vol. 20; Iss. No. 6

Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology

Hozová, B., Jančovičová, J., Dodok, L., Buchtová, V., Staruch, L.
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Volume:
20
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/3534-cjfs
Date:
November, 2011
File:
PDF, 195 KB
2011
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