Kinetics of Transglutaminase-Induced Cross-Linking of Wheat Proteins in Dough
- Journal Article
Journal / seriesJournal of Agricultural and Food Chemistry
Pages / Article No.
PublisherAmerican Chemical Society
Subjectwheat; gluten; transglutaminase; rheology; microstructure; image analysis
NotesRecieved for review 8 September 2004, Revised manuscript received 2 December 2004, Accepted 7 December 2004.
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