Rheological properties and baking performance of rye dough as affected by transglutaminase

Journal of Cereal Science

Volumn 54, Issue 1, 2011, Pages 29-36

  Beck, M ^a   Jekle, M ^a   Selmair, P L ^b   Koehler, P ^b   Becker, T ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

CLSM; Rheology; Rye bread; Rye dough; Transglutaminase

Indexed keywords

SECALE CEREALE;

EID: 79960723397     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.01.012     Document Type: Article

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