Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants

IA Rasiah(Plant & Food Research), KH Sutton(Plant & Food Research), Felicia M. Low(University of Canterbury), Hui‐Ming Lin(University of Canterbury), Juliet A. Gerrard(University of Canterbury)
Food Chemistry
April 18, 2004
10.1016/j.foodchem.2004.02.052
Cited by 147Open Access
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