Network Formation in Gluten-Free Bread with Application of Transglutaminase-Reference-Cited by-同舟云学术

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Network Formation in Gluten-Free Bread with Application of Transglutaminase

Published:2006-01 Issue:1 Volume:83 Page:28-36
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Moore Michelle M.¹²,Heinbockel Meike²,Dockery Peter³,Ulmer H. M.¹²,Arendt Elke K.¹⁴

Affiliation:

1. Department of Food and Nutritional Sciences, University College Cork, Ireland.

2. Bio-transfer Unit, University College Cork, Ireland.

3. Department of Anatomy, University College Cork, Ireland.

4. Corresponding author. Phone: +353-21-4902064. Fax: +353-21-4270213. Email: e.arendt@ucc.ie

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference31 articles.

1. Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours

2. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread

3. Transglutaminase Catalyzed Reactions: Impact on Food Applications

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