Baking characteristics of chiffon cake as influenced by microbial transglutaminase

Cereal Chemistry

Volumn 90, Issue 5, 2013, Pages 463-468

  Wang, Feng ^a,b   Huang, Weining ^a   Rayas Duarte, Patricia ^c   Wang, Hongzi ^d   Zou, Qibo ^d  

^a JIANGNAN UNIVERSITY   (China)

^b MagiBake International Inc ^*  (China)

^c OKLAHOMA STATE UNIVERSITY   (United States)

^d Fortune Bakery Co Ltd   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION;

CAKE BATTER; FOAM STABILITY; FOOD INGREDIENTS; MICROBIAL TRANSGLUTAMINASE; PROCESSING FUNCTIONALITY; PROTEIN FRACTIONS; PROTEIN MODIFICATIONS; SDS-PAGE; TOTAL PROTEIN; TRANSGLUTAMINASES;

PROTEINS;

TRITICUM AESTIVUM;

EID: 84887709467     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-10-12-0140-R     Document Type: Article

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