Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour - Concepedia

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Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour

56

Citations

22

References

2019

Year

Jelena Tomić, Aleksandra Torbica, Miona Belović

Food ChemistryPanicum MiliaceumNon-gluten ProteinsGrain QualityDough Rheological Properties

References

	Year	Citations

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