Use of the enzyme transglutaminase for developing glutenfree noodle products from pea flour

Acta Alimentaria

Volumn 36, Issue 2, 2007, Pages 195-205

  Takacs K ^a   Nemedi E ^a   Marta D ^b   Gelencser E ^a   Kovacs E T ^c  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b Institute of Entrepreneurship and Innovation   (Hungary)

^c UNIVERSITY OF SZEGED   (Hungary)

Author keywords

Gliadin ELISA; Immunoblot; Noodle; SDS PAGE; Transglutaminase enzyme; Wheat PCR; Yellow pea

Indexed keywords

LATHYRUS APHACA; PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 34547201668     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.2007.0008     Document Type: Article

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