Transglutaminase in noodles, pastas, and baked products
Author:
Publisher
Elsevier
Reference95 articles.
1. Effect of microbial transglutaminase on spaghetti quality;Aalami;Journal of Food Science,2008
2. Microbial transglutaminase: a new potential player in celiac disease;Aaron;Clinical Immunology,2019
3. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase;Altındağ;Food Science and Technology International,2015
4. Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles;Asenstorfer;Journal of Cereal Science,2006
5. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough;Autio;Journal of Agricultural and Food Chemistry,2005
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