Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour

Article

Abstract: Proteases in insect damaged wheat disrupt grain protein structure. Transglutaminases catalyse the fo

Palabras claves:

Damaged wheat, dsc, Dynamic rheology, Transglutaminase, viscoelastic properties

Autores:

Bonet A., Caballero. P.A., Cristina M. Rosell, Gómez M.

Fuentes:

scopus