Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked products

Published 2008 View Full Article

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Title
Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked products
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 88, Issue 10, Pages 1832-1836
Publisher
Wiley
Online
2008-06-02
DOI
10.1002/jsfa.3287

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