Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
- 1 November 2002
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 215 (5) , 419-424
- https://doi.org/10.1007/s00217-002-0573-3
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