Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

Marjatta Salmenkallio-Marttila (Corresponding Author), Katariina Roininen, Karin Autio, Liisa Lähteenmäki

Research output: Contribution to journalArticleScientificpeer-review

37 Citations (Scopus)

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Agricultural and Biological Sciences

Chemistry

Biochemistry, Genetics and Molecular Biology

Food Science