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Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
baking oat bread microstructure gluten transglutaminase descriptive sensory analysis
2004/6/30
Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how cha...