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

被引：0
|
作者：
Arzu Basman
Hamit Köksel
Perry K. Ng
机构：
[1] Department of Food Engineering,
[2] Hacettepe University,undefined
[3] 06532 Beytepe,undefined
[4] Ankara,undefined
[5] Turkey,undefined
[6] Department of Food Science and Human Nutrition,undefined
[7] Michigan State University,undefined
[8] East Lansing,undefined
[9] MI,undefined
[10] 48824–1224,undefined
[11] USA,undefined
来源：
European Food Research and Technology | 2002年 / 215卷 / 5期
关键词：
D O I：
10.1007/s00217-002-0612-0
中图分类号：
学科分类号：
摘要：
引用
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页码：447 / 447
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