Processing conditions and transglutaminase sources to...

Innovative Food Science & Emerging Technologies 2020 / 10 Vol. 65

Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality

Ceresino, Elaine Berger, Kuktaite, Ramune, Hedenqvist, Mikael S., Sato, Hélia Harumi, Johansson, Eva
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Volume:
65
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2020.102439
Date:
October, 2020
File:
PDF, 899 KB
2020
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