Kinetics of transglutaminase and laccase-induced cross-linking of wheat proteins in dough

Karin Autio, Emilia Selinheimo, Laura Flander, Kristiina Kruus, Johanna Buchert

Research output: Contribution to conferenceOther conference contributionScientific

Original languageEnglish
Publication statusPublished - 2005
MoE publication typeNot Eligible
Event4th European Symposium on Enzymes in Grain Processing, ESEGP-4 - Nantes, France
Duration: 6 Jun 20058 Jun 2005

Conference

Conference4th European Symposium on Enzymes in Grain Processing, ESEGP-4
CountryFrance
CityNantes
Period6/06/058/06/05

Cite this

Autio, K., Selinheimo, E., Flander, L., Kruus, K., & Buchert, J. (2005). Kinetics of transglutaminase and laccase-induced cross-linking of wheat proteins in dough. 4th European Symposium on Enzymes in Grain Processing, ESEGP-4, Nantes, France.