Functionality of rice flour modified with a microbial transglutaminase

Article

Abstract: Rice flour is one of the most valuable cereal flours from a nutritional viewpoint. However, its use

Palabras claves:

bread, Dynamic rheology, Protein cross-linking, Rice proteins, Transglutaminase

Autores:

Cristina M. Rosell, Gujral H.S.

Fuentes:

scopus