Rheological and Thermal Studies of Damaged Wheat Flour as Affected by Increasing Levels of Microbial
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RHEOLOGICAL AND THERMAL STUDIES OF DAMAGED WHEAT FLOUR AS AFFECTED BY INCREASING LEVELS OF MICROBIAL 2 TRANSGLUTAMINASE 4 P.A. Caballero, A. Bonet , C.M. Rosell , M. Gómez, 1 Area de Tecnología de Alimentos. Universidad de Valladolid. Avda de Madrid, 44. 6 34004-Palencia. Spain. E-mail: [email protected] 2 Instituto de Agroquímica y Tecnología de Alimentos (CSIC). P.O. Box 73, 461008 Burjassot. Valencia. Spain. Running Title: Transglutaminase as improver of insect damaged wheat 10
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تاریخ انتشار 2011