Tyrosinase and laccase as novel crosslinking tools for food biopolymer: Dissertation

Food Science

• Apple 10%
• Bread 60%
• Breadmaking 10%
• Breadmaking Quality 10%
• Carbohydrate 20%
• Casein 100%
• Dough 50%
• Food Product 30%
• Food Structure 10%
• Mass Spectrometry 10%
• Mushroom 10%
• Novel Food 10%
• Oat 20%
• Phenolic Acids 20%
• Phenolic Compound 30%
• Polyphenol 10%
• Potato 20%
• Tyrosine 70%
• Wheat 20%
• Wheat Flour 20%
• Xylan 30%