Work

Network Formation in Gluten‐Free Bread with Application of Transglutaminase

Year: 2006

Type: article

Source: Cereal Chemistry

DOI: 10.1094/cc-83-0028

Authors: Michelle M. Moore, Meike Heinbockel, Peter Dockery, H. M. Ulmer, Elke K. Arendt

Institution: 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

OpenAlex ID: W2179937200

FWCI: 14.77

Cites: 29

Cited by: 306

Related to: 10