Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality
Authors:
- Elaine Berger CeresinoECElaine Berger Ceresino
- Ramune KuktaiteRKRamune Kuktaite
- Mikael S. HedenqvistMikael S. Hedenqvist
- Hélia Harumi SatoHSHélia Harumi Sato
- Eva JohanssonEJEva Johansson
Open Access
- 1 October 2020
- journal article
- research article
- Published by Elsevier in Innovative Food Science & Emerging Technologies
- Vol. 65
Abstract
No abstract availableKeywords
Funding Information
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
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