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

✍ Scribed by Feng Wang; Weining Huang; Yangsoo Kim; Ruoshi Liu; Michael Tilley

• Book ID: 113698296
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 354 KB
• Volume: 54
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2011.02.010