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Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase

Isabel Grossmann1, Clemens Döring2, Mario Jekle2

  • 1Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut , Lise-Meitner-Straße 34, 85354 Freising, Germany.

Journal of Agricultural and Food Chemistry
|June 29, 2016
PubMed

Keywords:
endoxylanaserye arabinoxylansrye proteinstransglutaminase

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