Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase
- 1 March 2000
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 65 (2) , 312-314
- https://doi.org/10.1111/j.1365-2621.2000.tb15999.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial TransglutaminaseJournal of Food Science, 1998
- The ε-(γ-Glutamyl)lysine Moiety in Crosslinked Casein Is an Available Source of Lysine for RatsJournal of Nutrition, 1996
- Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganisms.Agricultural and Biological Chemistry, 1989