Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads

✍ Scribed by Concepción Collar; Clara Bollaín; Alessandro Angioloni

• Book ID: 108171000
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 214 KB
• Volume: 70
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2004.10.047