Effects of high protease-activity flours and commercial proteases on cookie quality

Food Research International

Volumn 38, Issue 5, 2005, Pages 479-486

  Kara, M ^a   Sivri, D ^a   Koksel H ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Bug protease; Bug damaged wheat; Cookie quality; Eurygaster spp.; Gluten hydrolysis; Protease

Indexed keywords

DEGRADATION; ELECTROPHORESIS; ENZYMES; HYDROLYSIS;

COLOR VALUES; COOKIES QUALITY; GLUTEN PROTEIN; HIGH-PROTEASE ACTIVITY FLOUR (HPAF);

AGRICULTURAL PRODUCTS;

DEGRADATION; ELECTROPHORESIS; ENZYMES; FLOUR; HYDROLYSIS;

EID: 15744381711     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.09.012     Document Type: Article

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