|
KMID : 1007520050140050608
|
|
Food Science and Biotechnology
2005 Volume.14 No. 5 p.608 ~ p.613
|
|
|
Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes
|
|
An Young-Hyun
Gang Dong-Oh
Shin Mal-Shick
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
resistant starch, transglutaminase, dough properties, bread quality, baguette
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|