Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

Published 2010 View Full Article

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Title
Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 51, Issue 3, Pages 366-373
Publisher
Elsevier BV
Online
2010-03-02
DOI
10.1016/j.jcs.2010.01.010

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