Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten - Concepedia

Concepedia

Publication | Open Access

Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

DOI Full Paper Access

15

Citations

41

References

2017

Year

Mathieu Meerts, Helene Van Ammel, Yannick Meeus, Sarah Van Engeland, Ruth Cardinaels, Filip Oosterlinck, Christophe M. Courtin, Paula Moldenaers

Food and Bioprocess Technology

HemicelluloseWheat Flour DoughRheological PerformanceSupplementary Gluten

References

	Year	Citations

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