Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread-Reference-Cited by-同舟云学术

Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread

Published:2022-03-07 Issue:4 Volume:99 Page:802-810
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Ebling César D.¹,Thys Roberta C. S.²,Klein Manuela P.¹

Affiliation:

1. Department of Nutrition Federal University of Health Sciences of Porto Alegre (UFCSPA), ZC Porto Alegre Rio Grande do Sul Brazil

2. Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10537

Reference35 articles.

1. Almeida O. P.de.(2011).Pão de forma sem glúten a base de farinha de arroz[Doctoral thesis State University of Campinas Faculty of Food Engineering Campinas SP].http://www.repositorio.unicamp.br/handle/REPOSIP/255873

2. Kinetics of Transglutaminase-Induced Cross-Linking of Wheat Proteins in Dough

3. Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

4. Improving the quality of whole wheat bread by using various plant origin materials

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