Effect of glutamine peptide on baking characteristics of bread using experimental design

European Food Research and Technology

Volumn 212, Issue 2, 2001, Pages 192-197

  Crowley, P ^a   Grau, H ^a   O'Connor, P ^b   FitzGerald, R J ^c   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^c UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Bread; Experimental Design; Glutamine peptide; Optimization

Indexed keywords

EID: 10044251897     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000224     Document Type: Article

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