Przemysł Spożywczy > 2014 > T. 68, nr 1 > 21--24
Source
Abstract
Identifiers
journal ISSN : | 0033-250X |
journal e-ISSN : | 2449-996X |
Authors
Keywords
Additional information
Publisher
Fields of science
Bibliography
-
[1] Aalami M., Leelavathi K.: 2008. Effect of microbial transglutaminase on spaghetti quality. J. Food Sci. 73, 306-312.
-
[2] Ando H., Adachi M., Umeda K., Matsuura A., Nonaka M., Uchio R., Tanaka H., Motoki M.: 1989. Purification and characteristic of a novel transglutaminase derived from microorganisms. Agric. Biol. Chem. 53, 2613-1617.
-
[3] Autio K., Kraus K., Gerber N., Flander L., Buchert J.: 2005. Kinetics of transglutaminase – induced cross-linking of wheat proteins in dough. J. Agr. Food Chem. 53, 1039-1045.