Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11433.x/fullpdf
Reference28 articles.
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2. Solubilized wheat protein isolate: functional properties and potential food applications;Ahmedna;J Agric Food Chem,1999
3. Effect of a microbial calcium-independent transglutaminase on functional properties of a partially purified cowpea (Vigna unguiculata);Aluko;J Sci Food Agric,1999
4. Effect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy protein;Babiker;Food Chem,2000
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