Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality

Publication date: Available online 3 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Elaine Berger Ceresino, Ramune Kuktaite, Mikael S. Hedenqvist, Hélia Harumi Sato, Eva Johansson

Source: Innovative Food Science and Emerging Technologies - July 3, 2020 Category: Food Science Source Type: research