Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. I. Biochemical Analysis
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
Reference18 articles.
1. Improvement in the Functional Properties of Gluten by Protease Digestion or Acid Hydrolysis followed by Microbial Transglutaminase Treatment
2. Mechanism of Action of Guinea Pig Liver Transglutaminase
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. Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough
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