AGRIS - Système international des sciences et technologies agricoles

Transglutaminase Shows Better Functionality on High Digestible, High Lysine Sorghum-Wheat Composite Dough and Bread, Compared to Normal Sorghum-Wheat Composites

2019

Yunus Emre Tunçil | Mehtap Fevzioglu | Seda Arioglu-Tunçil | Gebisa Ejeta | Osvaldo H. Campanella | Bruce R Hamaker


Informations bibliographiques
Editeur
Turkish Science and Technology Publishing (TURSTEP)
D'autres materias
Hdhl sorghum; Composite dough; Agriculture (general); Viscoelastic properties
Langue
anglais, turc
Type
Journal Article
Source
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 6, Pp 877-882 (2019)

2022-09-15
AGRIS AP