Effects of ferulic acid and transglutaminase on hard wheat flour dough and bread

Cereal Chemistry

Volumn 86, Issue 1, 2009, Pages 18-22

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

^a Keimyung University   (South Korea)

^b Michigan State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS;

FERULIC ACIDS; HIGH MOLECULAR WEIGHT PROTEIN; MAXIMUM RESISTANCES; MIXING PROPERTY; MIXING TIME; PROPERTY; SIZE EXCLUSION; TRANSGLUTAMINASES; WHEAT FLOURS; WHEAT-FLOUR DOUGH;

MIXING;

TRITICUM AESTIVUM;

EID: 62449132869     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-1-0018     Document Type: Article

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