Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

Journal of Cereal Science

Volumn 48, Issue 1, 2008, Pages 33-45

  Renzetti, Stefano ^a   Dal Bello, Fabio ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bread; Gluten free; Microstructure; Rheology; Transglutaminase

Indexed keywords

ERAGROSTIS TEF; ZEA MAYS;

EID: 42949105493     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.07.011     Document Type: Article

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