Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough

Published 2010 View Full Article

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Title
Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 121, Issue 4, Pages 934-939
Publisher
Elsevier BV
Online
2010-01-16
DOI
10.1016/j.foodchem.2010.01.008

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