Effect of transglutaminase on the quality of wheat-based pasta products

European Food Research and Technology

Volumn 226, Issue 3, 2008, Pages 603-611

  Takács, Krisztina ^a   Gelencsér, Éva ^a   Kovács, Elisabeth T ^b  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b UNIVERSITY OF SZEGED   (Hungary)

Author keywords

Gluten structure; Pasta quality; Soluble protein fraction; Transglutaminase

Indexed keywords

ALCOHOLS; BIOCHEMISTRY; ENZYMES; GRAIN (AGRICULTURAL PRODUCT); MOLECULAR WEIGHT;

ENZYME CONCENTRATIONS; IMMUNE-REACTIVE GLIADIN FRACTIONS; PASTA PRODUCTS; SOLUBLE PROTEIN FRACTION;

FOOD PRODUCTS;

ORYCTOLAGUS CUNICULUS; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 38049123849     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0604-1     Document Type: Article

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