Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase

Journal of Food Science

Volumn 70, Issue 6, 2005, Pages c380-c386

  Ahn, H J ^a   Kim, J H ^a   Ng, P K W ^a  

^a Michigan State University   (United States)

Author keywords

Barley flour; Functionality; Soy flour; Transglutaminase; Wheat flour

Indexed keywords

GLYCINE MAX; HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM;

EID: 23744480550     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb11433.x     Document Type: Article

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