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Volumn 59, Issue 15, 2011, Pages 8385-8390

Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads

Author keywords

bread; cross linking; dough; gluten free; laccase; oat; protein; tyrosinase; xylanase

Indexed keywords

BREAD; DOUGH; GLUTEN-FREE; LACCASES; OAT; TYROSINASE; XYLANASES;

EID: 79961159849     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200872r     Document Type: Article
Times cited : (46)

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