Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin

Journal of Cereal Science

Volumn 54, Issue 1, 2011, Pages 53-59

  Wang, Feng ^a   Huang, Weining ^a   Kim, Yangsoo ^a   Liu, Ruoshi ^a   Tilley, Michael ^b  

^a JIANGNAN UNIVERSITY   (China)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Gluten free; Oat dough; Oat noodle; SDS PAGE; TGase

Indexed keywords

TRITICUM AESTIVUM;

EID: 79960739554     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.02.010     Document Type: Article

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