@inproceedings{da0efac48e4e4b55afadb020d1343be0,
title = "Effects of transglutaminase and laccase on large deformation rheological properties of wheat doughs and caseinate gels",
keywords = "wheat dough, sodium caseinate, gel, microstructure, rheology, transglutaminase, laccase",
author = "Karin Autio and Emilia Selinheimo and P{\"a}ivi Myll{\"a}rinen and Johanna Buchert",
year = "2006",
language = "English",
isbn = "3-905609-25-8",
pages = "565--568",
editor = "P. Fischer and P. Erni and E.J. Windhab",
booktitle = "Proceedings of the 4th International Symposium on Food Rheology and Structure (ISFRS 2006)",
note = "4th International Symposium on Food Rheology and Structure, ISFRS 2006, ISFRS 2006 ; Conference date: 19-02-2006 Through 23-02-2006",
}