Use of the enzyme transglutaminase for developing glutenfree noodle products from pea flour
Krisztina Takács(Magyar Agrár- és Élettudományi Egyetem), Elizabeth J. Kovacs(Loyola University Chicago), Erzsébet Némedi(Central Environmental and Food Science Research Institute), É. Gelencsér(Central Environmental and Food Science Research Institute), Dóra Márta(Corvinus University of Budapest)
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