Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads

✍ Scribed by A. BASMAN; H. KÖKSEL; P.K.W. NG

• Book ID: 108825070
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 719 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb07045.x