Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked products

Journal of the Science of Food and Agriculture

Volumn 88, Issue 10, 2008, Pages 1832-1836

  Koh, Bong Kyung ^a   Ng, Perry K W ^b  

^a Keimyung University   (South Korea)

^b MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Cookies; Crackers; Phenolic acids; Soft wheat flour; Transglutaminase

Indexed keywords

TRITICUM AESTIVUM;

EID: 47549108075     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3287     Document Type: Article

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