Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase

Titel:: Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Grossmann, Isabel; Döring, Clemens; Jekle, Mario; Becker, Thomas; Koehler, Peter
Zeitschriftentitel:: Journal of Agricultural and Food Chemistry
Jahr:: 2016
Band / Volume:: 64
Heft / Issue:: 28
Seitenangaben Beitrag:: 5751-5758
Volltext / DOI:: doi:10.1021/acs.jafc.6b01545
Print-ISSN:: 0021-8561
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