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Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten |
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Titel: |
Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten |
Auteur: |
Meerts, Mathieu Van Ammel, Helene Meeus, Yannick Van Engeland, Sarah Cardinaels, Ruth Oosterlinck, Filip Courtin, Christophe M. Moldenaers, Paula |
Verschenen in: |
Food and bioprocess technology |
Paginering: |
Jaargang 10 (2017) nr. 12 pagina's 2188-2198 |
Jaar: |
2017 |
Inhoud: |
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Uitgever: |
Springer US, New York |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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