Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase

Gerrard, J.A. (New Zealand Institute of Crop and Food Research Ltd., Christchurch, New Zealand.) ; Fayle, S.E ; Wilson, A.J ; Newberry, M.P ; Ross, M ; Kavale, S

Journal of food science, 1998-05, Vol.63 (3), p.472-475 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Texto completo disponível