Physicochemical properties of wheat flour dough modified by microbial transglutaminase

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 750-755

  Tseng, C S ^a   Lai, H M ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Flour dough; SDS PAGE; Stickiness; Transglutaminase; Viscoelasticity

Indexed keywords

TRITICUM AESTIVUM;

EID: 0036221891     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10671.x     Document Type: Article

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