Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour

LWT

Volumn 118, Issue , 2020, Pages

  Tomić, Jelena ^a   Torbica, Aleksandra ^a   Belović, Miona ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Bread; Millet; Proteins; Transglutaminase

Indexed keywords

DAIRIES; FOOD PRODUCTS; RHEOLOGY;

BREAD; DOUGH RHEOLOGICAL PROPERTIES; FUNCTIONAL COMPONENTS; MILLET; NUTRITIONAL BENEFITS; TECHNOLOGICAL QUALITIES; TRANSGLUTAMINASES; WHEY PROTEIN CONCENTRATE;

PROTEINS;

EID: 85075754123     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108852     Document Type: Article

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