Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. II. Rheological Properties
Author:
Affiliation:
1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany.
2. Corresponding author. E-mail: Peter.Schieberle@Lrz.tum.de.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference14 articles.
1. Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
2. Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. I. Biochemical Analysis
3. Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase
4. Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase
5. Beurteilung von Teigeigenschaften durch Zugversuche im Mikroma�stab
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