Work

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

Year: 2007

Type: article

Source: Journal of Cereal Science

DOI: 10.1016/j.jcs.2007.07.011

Authors: Stefano Renzetti, Fabio Dal Bello, Elke K. Arendt

Institutions: National University of Ireland, University College Cork

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: European Commission, Enterprise Ireland

OpenAlex ID: W2151536372

FWCI: 8.46

Cites: 48

Cited by: 276

Related to: 10