Network formation in gluten-free bread with application of transglutaminase

Cereal Chemistry

Volumn 83, Issue 1, 2006, Pages 28-36

  Moore, Michelle M ^a   Heinbockel, Meike ^a   Dockery, Peter ^a   Ulmer, H M ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CROSSLINKING; FOOD PRODUCTS; IMAGE TEXTURE; QUALITY CONTROL; STARCH;

ACYL TRANSFER REACTION; CATALYSE; CONFOCAL LASER SCANNING MICROSCOPY; CONFOCAL-LASER-SCANNING-MICROSCOPY; GLUTEN-FREE BREAD; LEVEL-1; NETWORK FORMATION; PROTEIN SOURCES; SKIM MILK POWDER; TRANSGLUTAMINASES;

ENZYMES;

GLYCINE MAX; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 30844474169     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0028     Document Type: Article

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